Italian Sausage Pasta with Fresh Tomato, Basil and Pecorino
A fast skillet pasta with sweet Italian sausage, fresh summer tomatoes, torn basil, and Pecorino Romano.
Ingredients
- 8 ounces uncooked penne pasta
- 2 teaspoons olive oil
- 8 ounces sweet Italian sausage casings removed
- 1 cup vertically sliced onion
- 2 teaspoons minced garlic about 2 cloves
- 1 1/4 pounds fresh summer tomatoes chopped into 3/4-inch pieces
- 6 tablespoons fresh Pecorino Romano cheese grated and divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup fresh basil leaves torn
Instructions
- Cook penne according to package directions, omitting salt. Drain and set aside.
- Heat a large nonstick skillet over medium-high heat. Add olive oil and swirl to coat.
- Add sausage and sliced onion. Cook 4 minutes, stirring and breaking up sausage, until no pink remains and onion is softened.
- Add garlic and cook 2 minutes, stirring constantly, until fragrant.
- Stir in tomatoes and cook 2 minutes, just until they begin to soften and release their juice. Remove from heat.
- Add drained pasta, 2 tablespoons Pecorino Romano, salt, and pepper. Stir to combine.
- Divide into bowls. Top each serving with remaining Pecorino Romano and torn basil. Serve immediately.
Notes
Hot Italian sausage can be substituted for sweet. Taste before adding salt because Pecorino Romano is quite salty on its own. Leftovers keep in the refrigerator for up to 3 days; reheat in a skillet with a splash of water. Freezing is not recommended because the fresh tomatoes and pasta texture suffer.
