Pasta With Marinara, Sausage, and Ricotta

Marinara Sauce With Sausage and Ricotta
Anna Williams
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Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

2
tablespoons
olive oil
4
cloves garlic, thinly sliced
1
28-ounce can whole or diced tomatoes
1/4
teaspoon
crushed red pepper
1 1/2
teaspoons
dried oregano
1
teaspoon
sugar
kosher salt
1
pound
sweet or hot Italian sausage, casings removed
16
ounces
orecchiette or other small pasta
1
cup
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.
Sara Quessenberry
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 21 %
  • Fat 17 g
  • Sat Fat 5 g
  • Cholesterol 45 mg
  • Sodium 1,373 mg
  • Carbohydrate 99 g
  • Fiber 5 g
  • Sugar 9 g
  • Protein 46 g
What does this mean? See Nutrition 101.

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