Nutrition per serving may change if servings are adjusted.
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
¼ teaspoon ground pepper
⅛ teaspoon salt plus 1 tablespoon, divided
12 ounces thin tube-shaped pasta, such as pasta al ceppo
6 tablespoons part-skim ricotta cheese
10 fresh basil leaves, thinly sliced
¼ cup freshly grated Parmigiano-Reggiano cheese
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 ⅛ 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.
361 calories;12 g fat(4 g sat); 4 g fiber; 48 g carbohydrates; 14 g protein; 176 mcg folate; 16 mg cholesterol; 3 g sugars; 0 g added sugars; 511 IU vitamin A; 10 mg vitamin C; 112 mg calcium; 3 mg iron; 446 mg sodium; 279 mg potassium
Folate (44% daily value)
Carbohydrate Servings: 3
Exchanges: 3 starch, ½ vegetable, 1 medium-fat meat, 1 fat