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Pasta With Marinara, Sausage, and Ricotta

Marinara Sauce With Sausage and Ricotta
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2006

Nutritional Information

  • Per Serving
  • Calories 728Calories From Fat 21%
  • Fat 17g
  • Sat Fat 5g
  • Cholesterol 45mg
  • Sodium 1,373mg
  • Carbohydrate 99g
  • Fiber 5g
  • Sugar 9g
  • Protein 46g
What does this mean? See Nutrition 101 .

Quick Tip

Tomato sauce in containers
The marinara sauce can be refrigerated for up to 3 days or frozen for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.