Macaroni with Sausage & Ricotta

Macaroni with Sausage & Ricotta

1 Review
From: EatingWell Magazine, September/October 2014

A bit of sausage goes a long way in flavoring the creamy ricotta tomato sauce in this healthy and quick pasta recipe. Serve with a green salad and crusty Italian bread.

Ingredients 6 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. Put 2 quarts of water on to boil in a large pot.
  2. 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.
  3. Add the remaining 1 tablespoon salt to the boiling water, stir in pasta and cook according to package instructions until just tender.
  4. 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.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 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
  • Nutrition Bonus: Folate (44% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, ½ vegetable, 1 medium-fat meat, 1 fat

Reviews 1

December 03, 2014
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By: EatingWell User
I used hot sausage instead of mild, and even my husband loved this dish!
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