- Calories 728
- Calories from fat 21%
- Fat 17g
- Sat fat 5g
- Cholesterol 45mg
- Sodium 1,373mg
- Carbohydrate 99g
- Fiber 5g
- Sugar 9g
- Protein 46g
How to Make It
Step 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.
Step 2
Add the tomatoes and their juices, red pepper, oregano, sugar, and 1 teaspoon salt. Bring to a boil.
Step 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.
Step 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.
Step 5
Cook the pasta according to the package directions. Drain and divide among plates. Top each with sauce and ricotta.
