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Philip Hughes
Cavatelli with Spicy Tomato-Sausage Sauce
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(0)
CATEGORY
CUISINE
TAG
YIELD
Meats
Italian
Italian, Pasta, Sauces, Meats
4
Servings
INGREDIENTS
2
c
Quick Tomato Sauce
12
oz
Hot Italian sausage
1
tb
Olive oil
1/2
c
Reserved juice from canned tomatoes (or water)
2
tb
Fresh basil, chopped (1 1/2 tsp dried)
3/4
lb
Cavatelli or penne
3/4
c
Ricotta
INSTRUCTIONS
PREPARATION: For The Sauce, make the Quick Tomato Sauce. Remove casing
from sausage. Heat olive oil in large frying pan over medium heat; saute
sausage, breaking into small pieces, until color turns pale and sausage is
just cooked through, about 10 minutes. Add the Quick 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.
Makes 4 servings.
[COOKS; May/Jun 1988] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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