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Garlic Chive Pappardelle with Sausage and Ricotta Sauce

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Serving Size: 
  • 1 lb. Pappardelle’s Garlic Chive Pappardelle
  • 1 tablespoon Bella Sol California Extra Virgin Olive Oil
  • 1 lb. Italian sausage, crumbled
  • 1 lb. fresh tomatoes (diced), or 1 (16 oz.) can 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 boiling salted water until al dente (about 8-10 minutes). Rinse and drain. 
  3. Serve sauce over individual plates of pasta.

From This Recipe

$8.00 | 1 lb. package