Pasta With Sausages And Ricotta Cheese
Pasta con Ragu e Ricotta ~ Combining sausage and prosciutto, this hearty pasta dish could easily be used as a main course. Simply add a crisp, green salad, a loaf of crusty Italian bread, and some fresh fruit for dessert. Small pasta shells work really well with this sauce, but you could substitute any short pasta of choice, such as the rigatoni or penne. The only trick to this pasta is to not over mix the ricotta into the sauce, keeping the clumps intact.
by Deborah Mele
2 Tablespoons Olive Oil
1/2 Medium Onion, Finely Chopped
1 Thick Slice Prosciutto, Cubed (Optional)
3-4 Links Italian Sausage, Hot Or Sweet Variety
1 Pound Pasta Shells
1/2 Cup Red Wine
2 Cups Tomato Puree, Or Chopped Tomatoes
1 Cup Fresh Ricotta
1/3 Cup Fresh, Chopped Parsley
Salt & Pepper
Grated Parmesan or Pecorino Cheese To Serve
Remove the sausage from it’s casings, and crumble into coarse pieces. In a heavy saucepan, fry together the onion and prosciutto in the oil. Once the onion is tender, add the sausage and cook until there is no longer any pink, and the sausage meat begins to brown. Add the red wine and cook until it is almost absorbed. Add the tomatoes, season with salt and pepper, and then cover and cook for one hour at a low simmer.
Once the sauce has thickened, cook the pasta in boiling salted water until it is “al dente”. Drain, and mix the pasta with the sauce and fresh parsley. Next, gently stir in the ricotta, being careful to keep climps intact. Serve hot, offering grated parmesan or pecorino cheese to be sprinkled on top.