Pasta With Marinara, Sausage, and Ricotta

sausage-ricotta
Photo by Anna Williams
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 728 calories
    • Calories 21 calories from fat
    • Fat 17 g
    • Sat Fat 5 g
    • Cholesterol 45 mg
    • Sodium 1,373 mg
    • Protein 46 g
    • Carbohydrate 99 g
    • Sugar 9 g
    • Fiber 5 g
  • August 2006

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 4 cloves garlic, thinly sliced
  3. Check 1 28-ounce can whole or diced tomatoes
  4. Check 1/4teaspoon crushed red pepper
  5. Check 1 1/2teaspoons dried oregano
  6. Check 1teaspoon sugar
  7. Check kosher salt
  8. Check 1pound sweet or hot Italian sausage, casings removed
  9. Check 16ounces orecchiette or other small pasta
  10. Check 1cup ricotta cheese

Directions

  1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute.
  2. Add the tomatoes and their juices, red pepper, oregano, sugar, and 1 teaspoon salt. Bring to a boil.
  3. Reduce heat to medium-low. Simmer (crushing the whole tomatoes, if using, with the back of a wooden spoon) until the sauce thickens slightly, about 20 minutes.
  4. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Cook the sausage until no trace of pink remains. Add to the sauce.
  5. Cook the pasta according to the package directions. Drain and divide among plates. Top each with sauce and ricotta.