December 19, 2009

Cooking Light: Fresh Tomato, Sausage, & Pecorino Pasta

I'm leading with the photo of this recipe from the Cooking Light website because, as you'll see, mine didn't turn out as pretty.

Heirloom Tomato, Sausage, & Spaghetti Squash
Adapted from this recipe from Cooking Light

1/2 Large Spaghetti Squash
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

1 - Pre-cut onion, garlic and tomatoes

2 - Cook spaghetti squash, for directions check out this post I did on Vegetarian Spaghetti.

3 - 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.

4 - Add garlic; cook 2 minutes.

5 - Stir in tomatoes; cook 2 minutes.

6 - Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper.

7 - Sprinkle with remaining 1/4 cup cheese and basil.

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

Mine doesn't look quite as colorful. I thought we had WAY more fresh basil than we did... well we did have more it was just all brown. I also let the 'sauce' sit on the stove WAY too long while I tried to salvage the little bits of green basil I could.

I also made sad pieces of garlic bread (which were tasty, just not visually appealing) with Weight Watchers bread, margarine and Lawry's garlic salt.

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