3 cups Tomato Sauce �see link
1 cup chicken stock � see link
12 ounces hot Italian sausage, cut into 1-inch pieces
4 garlic cloves, sliced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
3 quarts water
1 pound pasta - rigatoni, penne, ziti
6 ounces ricotta cheese
3 tablespoons grated Romano cheese


1. In a large saucepan, bring the tomato sauce and chicken stock to a soft boil over medium heat. Add the sausage pieces, garlic, basil, and parsley. Bring the sauce back to a soft boil and simmer for 30 minutes, stirring every 10 minutes.

2. While the sauce is cooking, bring the water to a boil. Cook the pasta until tender. Drain the pasta and place back in the pot. Add 1 1/2 cups of the sauce and mix with a wooden spoon over low heat for bout 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 bowl and top with the remaining sauce. Serve

This recipe is best when you use a high quality sausage. Nick Stellino prefers a spicy Italian sausage but you can use a sweet sausage instead. Make sure that the sausage is fully cooked before serving.

Pasta with Sausage Sauce and Ricotta
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