Fresh Tomato, Pecorino and “Sausage” Pasta

The ingredients:

• • 8 ounces uncooked gluten-free pasta
  • 8 ounces veggie Italian sausage(or real sausage for meat-eaters)
  • 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 cup fresh arugula leaves

   

The method:

1. Cook pasta according to package directions. Drain.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage.
3. Add garlic; cook 2 minutes.
4. Stir in tomatoes; cook 2 minutes.
5. Add arugula and remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper.