Cavatelli with Spicy Tomato-Sausage Sauce
Yield
4 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
tomato sauce
|
|
| 12 | ounces |
hot italian sausages
|
|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
juice
reserved from canned tomatoes, (or water) |
* |
| 2 | tablespoons |
basil
chopped, (1 1/2 teaspoons dried basil) |
|
| ¾ | pound |
cavatelli
or penne |
* |
| ¾ | cup |
ricotta cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
tomato sauce
|
|
| 346.8 | ml/g |
hot italian sausages
|
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
juice
reserved from canned tomatoes, (or water) |
* |
| 3E+1 | ml |
basil
chopped, (1 1/2 teaspoons dried basil) |
|
| 340.2 | g |
cavatelli
or penne |
* |
| 177 | ml |
ricotta cheese
|
|
Directions
Preparation: Remove casing from sausage.
Heat olive oil in large frying pan over medium heat; sauté sausage, breaking into small pieces, until color turns pale and sausage is just cooked through, about 10 minutes.
Add the tomato sauce, basil, and tomato juice; simmer, uncovered, over low heat for 5 minutes.
Sauce can be made 1 day ahead.
Cooking and Serving: Cook the pasta in 4 quarts boiling, salted water until just tender, about 8 minutes.
Drain well. Reheat the sauce.
Toss the pasta with sauce.
Serve on warmed serving dishes.
Garnish each serving with 3 tablespoons ricotta.
