Sausage Macaroni & Ricotta


• 2 tablespoons extra-virgin olive oil

• 6 tablespoons finely chopped yellow onion

• 6 ounces Bryant's Meat pork sausage, casings removed

• 1 14-ounce can no-salt-added whole peeled tomatoes, chopped, with their juice

• ¼ teaspoon ground pepper

• ⅛ teaspoon salt plus 1 tablespoon, divided

• 12 ounces thin tube-shaped pasta, such as pasta al ceppo

• 6 tablespoons part-skim ricotta cheese

• 10 fresh basil leaves, thinly sliced

• ¼ cup freshly grated Parmigiano-Reggiano cheese



1. Put 2 quarts of water on to boil in a large pot.

2. Meanwhile, combine oil, onion and sausage in a large skillet over medium-high heat. Cook, stirring and crumbling the sausage with a spoon, until the onion is golden, 4 to 5 minutes. Add tomatoes, pepper and ⅛ teaspoon salt; cook until the tomatoes have reduced and separated from the oil, 5 to 10 minutes. Remove from heat.

3. Add the remaining 1 tablespoon salt to the boiling water, stir in pasta and cook according to package instructions until just tender.

4. Just before the pasta is done, return the sauce to medium-low heat. Add ricotta and basil and stir until combined. When the pasta is done, drain well and toss with the sauce and Parmigiano. Serve at once.










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