Fresh Tomato Sausage and Pecorino Pasta recipe
Cooking Light, September 2009
We had this tonight for dinner. Now, I don’t know what I was on when I created the shopping list. I guess I thought we had enough Parmesan cheese to make this recipe. No, I had not intended on making this with pecorino. I wanted to use the parm we had in the fridge. Yeah, we didn’t have any. I wound up using goat cheese. Yeah, goat cheese. It made the sauce creamy and was really tasty!!
We ran out of onions. I have no idea how that happened, but we did. So, not only did I not have a hard cheese, I didn’t have onions either. This is not a very good review of this recipe as the dish I made probably didn’t come close to tasting like this one did and I will have to try it again when I have all the ingredients.
The basil I bought last weekend didn’t last to this weekend, so there was hardly any basil in it at all. I didn’t have quite enough penne so I used part of a bodx of gemelli. *snort* I did have Italian sausage. Granted it was turkey sausage, but sausage none the less.
With all that in mind…this was really easy. It was pretty tasty considering what I substituted. I will make this again. Probably in a couple of weeks.
Measuring cups and spoons
Large nonstick skillet