THE UNEMPLOYED CHEF: Sausagefest: Part II

Sluts rejoice. This is another sausage post.

I borrowed (just kidding, I stole) this recipe from Cooking Light magazine. Yes, Cooking Light. Not "Cooking With 10 lbs of Heavy Cream and Butter."

Don't judge me! It's delicious.

So here's the skinny--this recipe will keep you skinny. Just like the incredibly healthy Lara Flynn Boyle:

Hey Guys, does my clavicle look fat in this?
Unless you keep the Unemployed Chef tradition alive and triple the portions. This ensures you keep your FUPA (Fat Upper Pussy Area) prevelent. Like these hotties:

You know they're jealous of babygirl Ginge on the right because she's the hot one.
Of course, I had to tweak it a little. A little more garlic, little more onion. So, worse breath, but the calories are still about the same. Ewww, I said calories. Here's a little something-something to counteract that statement.

Courtesy of ThisIsWhyYoureFat.com

Cellentani with Tomatoes, Sausage, & Fresh Pecorino-Romano

Makes 2 servings

Ingredients
-1/2 lb Cellentani (curly, tube-shaped) pasta (or penne, as Cooking Light suggests. Or any other ridged, tube-shaped pasta)
-1/2 lb sweet Italian sausage (about 2 short, choad-like links)
-2 tsp olive oil (a drizzle, swirled to coat pan)
-1 small yellow onion (or half a medium onion), chopped
-4 garlic cloves
-3-4 ripe Roma or vine-ripened tomatoes, roughly chopped (no need to peel or seed)
-Chunk of fresh Pecorino-Romano cheese (Hell yeah.)
-A handful of fresh basil leaves, chopped, plus more for garnish (Fancypants)
-Salt & pepper, to taste

Steps
-In a frying pan or skillet, heat olive oil over medium-high heat. Add sausage and cook, stirring occasionally, until no longer pink (about 5 minutes). Add onion to the pan with the sausage, and cook until sausage is browned and onions are translucent, stirring occasionally (about 5 minutes).

-Add garlic to the sausage-&-onion mixture, and cook for about 2 minutes. Add chopped tomatoes, and cook until heated through. Remove from heat.

-Meanwhile, cook pasta according to package directions. Drain, and add to pan mixture. Grate cheese (to taste) over pasta; add salt, pepper, and chopped basil, and mix to combine.