Cavatelli with Spicy Tomato-Sausage Sauce
Yield
4 servingsPrep
5 minCook
25 minReady
30 minIngredients
| 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 |
|
Trans-fat Free
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.
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