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    You are in: Home / Recipes / Italian Pasta and Sausage Dinner Recipe
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    Italian Pasta and Sausage Dinner

    Italian Pasta and Sausage Dinner. Photo by Mikekey

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Debbwl's Note:

    The ricotta adds a nice thick creamy backdrop to the hot sausage and spices with the cavatappi bring it all together. If you cannot get cavatappi elbow macaroni makes a good substitute.

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    Units: US | Metric


    1. 1
      Cook pasta according to package directions.
    2. 2
      While pasta is cooking, in a medium pan crumb and cook sausage about 6 minutes; drain off grease and add chopped onion and garlic sautéing another 6 minutes or so till onion is tender.
    3. 3
      Stir in basil, oregano, crushed red pepper, salt and pepper heat another one to two minutes.
    4. 4
      Lower heat while adding tomato sauce and ricotta, stir while heating so ricotta blends evenly and does not burn.
    5. 5
      Mix pasta and sauce together. Sever with fresh grated parmesan cheese and a green salad.

    Ratings & Reviews:

    • on May 31, 2011


      This was a nice mid-week dinner that was quick to make (i.e, no additional step of baking that most similar recipes require), and it made a lot. We even had sufficient leftovers for a quick lunch the next day. But it lacked any real punch to "wow" my family. The Italian Sausage I buy has sufficient seasoning, so I went a little light on the basil and oregano. But I think the plain tomato sauce needed a little boost. If I made this again, I would probably omit the ricotta and instead would work on perfecting the tomato-based sauce. Perhaps adding garlic (along with the basil and oregano) and using sun-dried or fire-roasted tomatoes I think would be better complements to the hot Italian sausage. Good luck with RSC #16, chef.

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    • on May 28, 2011


      I cut this in half for 2 servings. I followed it as written. I thought it had too much ricotta for the amount of tomato sauce. It tasted gritty and the sauce was pink. I think more sauce and less pasta would make for a better looking and tastier recipe. Thanks for sharing. Made for RSC #16.

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    • on May 28, 2011


      This was good but didn't blow me away - it seemed to be missing something for my taste. When reheating the leftovers I added some sour cream and that seemed to help a bit.
      I couldn't get hot Italian sausage except in links in a huge package so used mild (which I could get uncased in a 1 lb pkg) and added 1/4 tsp of crushed red pepper while browning the meat (in addition to the 1/4 tsp added later). The only change I made to the recipe as written (besides what I just mentioned) was to use 8 oz instead of 6 oz of the sausage (due to the pkg size - the other half went to another recipe). If I were to make it again, I might use cream cheese instead of ricotta for the slight tang it would add. Thanks for sharing your creation and good luck in the contest!

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    Read All Reviews (6)


    Nutritional Facts for Italian Pasta and Sausage Dinner

    Serving Size: 1 (193 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 425.9
    Calories from Fat 148
    Total Fat 16.4 g
    Saturated Fat 5.6 g
    Cholesterol 32.3 mg
    Sodium 888.7 mg
    Total Carbohydrate 49.4 g
    Dietary Fiber 3.0 g
    Sugars 4.4 g
    Protein 19.1 g

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