Ziti with sausage and ricotta
hello fans, today I made ziti with sausage ragu and ricotta topping, super hearty super good. I made that the other day and my family really loves it, so I hope you remaster the recipe in your own home and enjoy!
Ziti with Sausage and Ricotta
adapted from eating well magazine
Ziti with Sausage and Ricotta
adapted from eating well magazine
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons finely chopped yellow onion
- 6 ounces mild pork sausage, casings removed
- 1 14-ounce can no-salt-added whole peeled tomatoes, chopped, with their juice
- 1/4 teaspoon ground pepper
- 1/8 teaspoon salt plus 1 tablespoon, divided
- 12 ounces ziti pasta
- 6 tablespoons part-skim ricotta cheese
- 10 fresh basil leaves, thinly sliced
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
method
- Put 2 quarts of water on to boil in a large pot.
- Meanwhile, combine oil, onion and sausage in a large skillet over medium-high heat. Cook, stirring and crumbling the sausage with a spoon, until the onion is golden, 4 to 5 minutes. Add tomatoes, pepper and 1/8 teaspoon salt; cook until the tomatoes have reduced and separated from the oil, 5 to 10 minutes. Remove from heat.
- Add the remaining 1 tablespoon salt to the boiling water, stir in pasta and cook according to package instructions until just tender.
- Just before the pasta is done, return the sauce to medium-low heat. Add ricotta and basil and stir until combined. When the pasta is done, drain well and toss with the sauce and Parmigiano. Serve at once.
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