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Sausage and Ricotta Sauce
1 lb. Pappardelle’s Garlic Chive Pasta
1 tablespoon olive oil
1 lb. Italian sausage, crumbled
1 lb. fresh tomatoes, diced or 1, 16oz can of whole plum tomatoes
1 onion, chopped
2 cloves garlic, minced
1 tablespoon freshly squeezed lemon juice
1 tablespoon each: fresh mint, fresh parsley and fresh oregano (dried: just use 1 teaspoon)
1/2 cup water
Sea Salt
Freshly ground black pepper
1/2 lb. ricotta cheese
Freshly grated Parmesan cheese to taste
1. In a large skillet, heat olive oil. Add sausages, tomatoes, onion, garlic, lemon juice, fresh herbs and 1/2 cup water. Season with salt and pepper. Cook until the sauce is thick, about 20 minutes. Stir in ricotta and remove from the heat.
2. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Rinse and drain. Remember when cooking the pappardelle-cut noodle to stir more frequently to prevent sticking.
3. Serve sauce over individual plates of pasta.
Serves 4-6http://www.pappardellespasta.com
Copyright © by Pappardelle's Pasta Co.
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