Today’s post comes from Emily of fooding with Emily, and is part of a special day of shenanigans from other Pittsburgh Bloggers. You can see my post over on Red Pen Mama, where I talk about motivation.
+
I’ve found this one recipe that is not only on the healthier side, but it’s QUICK. I love cooking, but sometimes when I am just tired on a Tuesday night, I’d rather pick up the phone and order a pizza. This recipe is my new saving grace. It’s nothing terribly fancy so it will please most picky eaters. It’s also tasty. I can’t get enough of it. I found it on Cooking Light and was blown away. That magazine has had it’s fair share of ‘meh’ in my experience. But since I have subscribed last year, I’ve been SOLD. And I’m sold again with this dish.
My only substitution was instead of using fresh tomatoes, i used canned diced tomatoes with some oregano and basil seasoning. I cut corners where I see fit. I hate chopping tomatoes.
You’ll need:
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
Cook pasta according to package directions.
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.
My only problem with this recipe is that I want to eat and eat and eat until it’s all gone. Stupid diets!
