Italian Pasta and Sausage Dinner
photo by Tread
- Ready In:
- 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
- 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.
Questions & Replies
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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.
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.<br/>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!
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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