My kids loved the taste of this recipe. It's basic and delicious.  The added basil really pops, enhancing the flavor.

Yield: 4 servings Prep/Cooking: 40 minutes

8 ounces uncooked penne (we use rice pasta such as Tinkyada)

8 ounces sweet Italian sausage

2 teaspoons olive oil

1 cup 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.  Add oil to the 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 tablespoon cheese, salt, pepper.  Sprinkle with remaining 1/4 cup cheese and basil. 

 

2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil

Fat 10.7g

Protein 21.6g

Carbohydrates 53.5g

Fiber 4.5g

Cooking Light September 2009 page 86