Pasta with Sausage Sauce & Ricotta

Pasta Al Sugo Di Salsicce Con Ricotta

Cooking With Nick Stellino
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Ingredients:

3 cups Tomato Sauce
1 cup Chicken Stock
12 ounces hot Italian sausage, cut into 1-inch thick rounds
4 garlic cloves, sliced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
3 quarts water (salt optional)
1 pound pasta - rigationi, penne or ziti
6 ounces ricotta cheese
3 tablespoons grated Romano cheese

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Serves 4 to 6
Printable Version
In a large saucepan, bring the tomato sauce and chicken stock to a soft boil over medium heat. Add the sausge pieces, garlic, basil, and parsley. Bring the sauce back to a soft boil and simmer for minutes, stirring every 10 minutes.
In a large pot, bring the water to a boil with or without the optional salt.
Cook the pasta in the boiling water until just tender. Drain the pasta and place back in the pot. Add 1 1/2 cups of the sauce and mix well with a wooden spoon over low heat for about 3 minutes. When the pasta is well coated, add the ricotta and Romano cheeses. Mix well and turn off the heat.
Divide the pasta into individual serving bowls and top with the remaining sauce. Pour yourself a good glass of wine and enjoy your meal!
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