Cavatelli with spicy tomato-sausage sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Quick Tomato Sauce |
| 12 | ounces | Hot Italian sausage |
| 1 | tablespoon | Olive oil |
| ½ | cup | Reserved juice from canned tomatoes (or water) |
| 2 | tablespoons | Fresh basil, chopped (1 1/2 tsp dried) |
| ¾ | pounds | Cavatelli or penne |
| ¾ | cup | Ricotta |
Directions
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.