What's for Dinner Tonight? - Ricotta Pasta with Sausage

When you live with an Italian they would like you to serve pasta several times per week, but I have him down to once a week to reduce his carb intake. Don't get me wrong - I love pasta, but as we get older our waistlines don't. This recipe comes from Rachel Ray's 365: No Repeats (30 minute meal cookbook). Quick, easy and full of flavor, it is a nice alternative to pasta with red sauce.

Ricotta Pasta with Sausage

1 pound penne
coarse salt
2 cups ricotta cheese
2 tablespoons unsalted butter, cut into small pieces
1/2 cup Parmigiano-Reggiano or Romano cheese
2 tablespoons extra-virgin olive oil
1 pound Italian sweet sausage
1 medium onion, finely chopped
A generous handful of fresh flat leaf parsley, finely chopped
20 fresh basil leaves, shredded or torn

1. Bring a large pot of water to a boil. Add the pasta and salt to the water. Cook the pasta al dente, with a bite to it.

2. Place the ricotta, butter and Parmigiano-Reggiano or Romano in a large bowl.

3. Heat a skillet over medium heat. Add the extra-virgin olive oil and brown the sausage; then add the onions and parsley. Cook for about 4-5 minutes.

4. Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses. Add the sausage, onions and parsley; then season with salt and pepper. Top with the fresh basil. Toss and serve.


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