Ricotta and Sausage Pasta

Name: Ricotta and Sausage Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3 Italian sausages, casing removed; 2 tbsp (30 ml) olive oil; 2 cloves garlic, finely chopped; 1/4 cup (60 ml) white wine; 1 1/2 cups (375 ml) strained tomatoes; 3/4 lb (340 g) short pasta; 3/4 cup (55 g) grated Parmigiano-Reggiano cheese; 3/4 cup (195 g) ricotta cheese; Small fresh basil leaves, as desired

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Preparation 10 min
Cooking 30 min
Servings 4

Featured in RICARDO Magazine SPRING 2017 (p. 26)

Nut-free
Egg-free

Ingredients

- 3 Italian sausages, casing removed
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, finely chopped
- 1/4 cup (60 ml) white wine
- 1 1/2 cups (375 ml) strained tomatoes
- 3/4 lb (340 g) short pasta
- 3/4 cup (55 g) grated Parmigiano-Reggiano cheese
- 3/4 cup (195 g) ricotta cheese
- Small fresh basil leaves, as desired

Preparation

- In a large non-stick skillet over medium-high heat, brown the sausage meat in the oil, breaking it up with a wooden spoon as it cooks. Add the garlic and cook until browned. Deglaze with the wine and reduce until almost dry. Add the strained tomatoes. Cover and simmer for 15 minutes. Season with salt and pepper.
- Meanwhile, in a pot of salted boiling water, cook the pasta al dente. Set aside 1 cup (250 ml) of the cooking water. Drain and lightly oil the pasta.
- Add the reserved cooking water to the sauce and bring to a boil while stirring. Stir in the Parmesan and pasta. Adjust the seasoning. Top with the ricotta and basil.

Ricotta and Sausage Pasta

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Ingredients

Preparation

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