Fresh Tomato, Sausage, and Pecorino Pasta
Janet Foutty
ingredients
- 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
directions
- 1
1. Cook pasta according to package directions, omitting salt and fat; drain.
- 2
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.
- 3
Wine note: Italian sausage craves a clean-tasting wine with the substance to complement the rest of the dish without overwhelming it. The smoky 2006 San Lorenzo Verdicchio Vigna Delle Oche ($23) is a great choice. -Gary Vaynerchuck
Source: Janet Foutty
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