Cavatelli with spicy tomato-sausage sauce

Yield: 4 servings

Measure 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

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.

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