Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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