I was greeted with the world’s largest pasta toss when I showed up at Ty’s last night for my babysitting marathon. Of course she made something delicious out of September’s Cooking Light:
* 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 tomatoes, 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 4 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.
It’s so good that I will have eaten it for three meals by the time I leave tonight. And anyone with a veggie garden right now probably has tomatoes and basil to spare, so get busy… If you don’t have pecorino, use parm and mozz (that’s what Ty did).
And for you lovers of small humans, check out one my faves at the park: