Italian Pasta and Sausage Dinner

READY IN: 30mins
Recipe by Debbwl

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.

Top Review by NorthwestGal

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.

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions.
  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. Stir in basil, oregano, crushed red pepper, salt and pepper heat another one to two minutes.
  4. Lower heat while adding tomato sauce and ricotta, stir while heating so ricotta blends evenly and does not burn.
  5. Mix pasta and sauce together. Sever with fresh grated parmesan cheese and a green salad.

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