2 c Quick Tomato Sauce 12 oz Hot Italian sausage 1 tb Olive oil 1/2 c Reserved juice from canned -tomatoes (or water) 2 tb Fresh basil, chopped (1 1/2 -tsp dried) 3/4 lb Cavatelli or penne 3/4 c Ricotta PREPARATION: For The Sauce, make the Quick Tomato Sauce. Remove casing from sausage. Heat olive oil in large frying pan over medium heat; saute sausage, breaking into small pieces, until color turns pale and sausage is just cooked through, about 10 minutes. Add the Quick Tomato Sauce, basil, and tomato juice; simmer, uncovered, over low heat for 5 minutes. Sauce can be made 1 day ahead. COOKING AND SERVING: Cook the pasta in 4 quarts boiling, salted water until just tender, about 8 minutes. Drain well. Reheat the sauce. Toss the pasta with sauce. Serve on warmed serving dishes. Garnish each serving with 3 tablespoons ricotta. Makes 4 servings. [COOKS; May/Jun 1988] Posted by Fred Peters.
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