Pecorino Pasta

Pecorino Pasta

This pasta turned out delicious! It's from Cooking Light, best recipes of 2010.

Fresh Tomato, Sausage, and Pecorino Pasta

8 ounces uncooked pasta

8 ounces ground Italian sausage

2 teaspoons olive oil

1 cup vertically sliced onion

2 teaspoons minced garlic

1 1/4 pounds tomatoes, chopped (I didn't use that many)

6 tablespoons grated fresh pecorino Romano cheese, divided

1/4 cup torn fresh basil leaves

1/8 teaspoon black pepper

1/8 teaspoon salt

I added broccoli to it since I had some on hand, I also think asparagus and mushrooms would be good to add.

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook for 4 minutes, stir occasional. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining cheese and basil.

Yield: 4 servings  Serving size: 2 cups pasta mixture

Enjoy!