Rating: 3 stars
23 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 8
  • 1 star values: 2
Sara Quessenberry

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Credit: Anna Williams

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add the tomatoes and their juices, red pepper, oregano, sugar, and 1 teaspoon salt. Bring to a boil.

  • 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.

  • 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.

  • Cook the pasta according to the package directions. Drain and divide among plates. Top each with sauce and ricotta.

Nutrition Facts

728 calories; calories from fat 21%; fat 17g; saturated fat 5g; cholesterol 45mg; sodium 1373mg; carbohydrates 99g; fiber 5g; sugars 9g; protein 46g.
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