6 Reviews

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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NorthwestGal May 31, 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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CJAY 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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flower7 May 28, 2011

Very tasty loaded with flavor! I did up double the sausage because DH would have not enjoyed so little in the meal. The sausage was very lean so there was very little fat I did have to add some olive oil to saute the onions and garlic. Red bell peppers would be nice in this. I did use 2 tablespoons fresh basil in place of the dried. Love the fresh taste of basil. More tomato sauce would have been good. I didn't use any salt for the sausage and cheeses have enough sodium. This was like more 2-3 servings. My DH could have eaten the whole thing. I did use 8 ounces of pasta. Used habanero flakes giving it more of a kick. Wasn't crazy about the appearance looked a bit curdled. Also added some of the pasta water for more of a sauce then a coating. Thanks for your RSC recipe. :)

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Rita~ May 28, 2011

Very easy to make. We found with the hot sausage and the added pepper flakes, it was a bit too spicy, so would leave out the flakes next time. I also ended up doubling the amount of tomato sauce, as I thought it would be too dry without it. This would also be good for making ahead and putting in a casserole, and reheating, covered, in the oven until hot. Made for RSC #16.

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Outta Here May 28, 2011

Delicious! Not only tasty but easy and quick to make too. I used hot Italian turkey sausage and the full 1/2 tsp of crushed red pepper (we love the stuff!). The sauce was rich and creamy and great with the hearty pasta. Served with a salad as you suggested and the serving size was just right. Hearty Italian fare on the table in 30 minutes - cant beat that! Thanks for sharing the recipe and good luck in the contest!

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loof May 28, 2011
Italian Pasta and Sausage Dinner