| 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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