Fresh Tomato, Sausage, and Pecorino Pasta

Ripe, summer tomatoes are juicy and delicious in this pasta dish, with no
seeding or peeling necessary.

Servings:

Author:

Prep Time
10 minutes

Cook Time
12 minutes

Dinner Lunch

Italian-American

comfort food Quick and Easy italian sausage one dish meal Rigatoni fresh tomatoes

Instructions

1 Cook pasta according to package directions, drain and set aside. In the Cooking
Light edition this is adapted from, the recipe omits the salt and oil when
cooking. I add salt to the pasta water.
2 A carryover from when the kids were little. I drain the pasta and hit it with
butter and parmesan cheese. It seems to give the dish that extra oompf. I then
add sauce to the pasta. I do this with my ragus, bolognese recipes also. TOTALLY
OPTIONAL
3 If using sausage links, remove casings from sausage.
4 Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to
coat. Add sausage and onion to pan; cook 4 minutes, crumble sausage. by
smooshing with your spatula.
5 Add garlic; cook 2 minutes.
6 Stir in tomatoes; cook 2-5 minutes depending on how you like your sauce.
7 Lower heat; stir in pasta, julienned basil, 2 tablespoons cheese, salt, and
pepper. If I have Italian parsley I throw that in too.
8 Pour into a big serving platter or individual bowls. Sprinkle with remaining 1/4
cup cheese or let folks sprinkle their own. Garnish with remaining basil leaves.
Enjoy!