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.
- 6 ounces cavatappi pasta
- 6 ounces hot Italian sausage
- 1⁄2 sweet onion, chopped
- 1 garlic clove, chopped
- 1 1⁄2 teaspoons dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes (depending on how much heat you like)
- salt and pepper
- 1 cup low-fat ricotta cheese
- 4 ounces tomato sauce
- fresh parmesan cheese, grated
Directions See How It's Made
- Cook pasta according to package directions.
- 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.
- Stir in basil, oregano, crushed red pepper, salt and pepper heat another one to two minutes.
- Lower heat while adding tomato sauce and ricotta, stir while heating so ricotta blends evenly and does not burn.
- Mix pasta and sauce together. Sever with fresh grated parmesan cheese and a green salad.