I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
There are so many good recipes out there, so many things to try, that I rarely make the same dish twice, even when I love it. But I'm making this pasta again tomorrow! It.was.so.good, I just don't know how else to put it. Fresh tomatoes, fresh basil, penne pasta and lots of cheese, I don't think life gets any better.
The only change I made to this recipe was using turkey sausage instead of regular, which only lightened it up and did not compromise the taste at all.
Fresh Tomato, Sausage, and Pecorino Pasta Found in Cooking Light September 2009
8 ounces uncooked penne 8 ounces sweet Italian sausage 2 teaspoons olive oil 1 cup vertically sliced onion 2 teaspoons minced garlic 1 1/4 pounds tomato, chopped 6 tablespoons grated, fresh pecorino Romano cheese, divided 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup torn fresh basil leaves
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook four minutes, stirring to crumble sausage. 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 1/4 cup cheese and basil.