Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Quick Tomato Sauce
12 oz Hot Italian sausage
1 tb Olive oil
1/2 c Reserved juice from canned
-tomatoes (or water)
2 tb Fresh basil, chopped (1 1/2
-tsp dried)
3/4 lb Cavatelli or penne
3/4 c Ricotta

PREPARATION: For The Sauce, make the Quick Tomato Sauce. Remove
casing from sausage. Heat olive oil in large frying pan over medium
heat; saute sausage, breaking into small pieces, until color turns
pale and sausage is just cooked through, about 10 minutes. Add the
Quick Tomato Sauce, basil, and tomato juice; simmer, uncovered, over
low heat for 5 minutes. Sauce can be made 1 day ahead.

COOKING AND SERVING: Cook the pasta in 4 quarts boiling, salted water
until just tender, about 8 minutes. Drain well. Reheat the sauce.
Toss the pasta with sauce. Serve on warmed serving dishes. Garnish
each serving with 3 tablespoons ricotta.

Makes 4 servings.

[COOKS; May/Jun 1988] Posted by Fred Peters.

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