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.

Giuliano Hazan
Source: EatingWell Magazine, September/October 2014


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

361 calories; protein 14.2g 28% DV; carbohydrates 47.9g 16% DV; dietary fiber 3.7g 15% DV; sugars 2.7g; fat 12.3g 19% DV; saturated fat 3.6g 18% DV; cholesterol 15.9mg 5% DV; vitamin a iu 511IU 10% DV; vitamin c 9.5mg 16% DV; folate 176.4mcg 44% DV; calcium 112.2mg 11% DV; iron 2.5mg 14% DV; magnesium 40.3mg 14% DV; potassium 279.4mg 8% DV; sodium 446.5mg 18% DV; thiamin 0.9mg 86% DV.

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3 Ratings
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Rating: 5 stars
I used hot sausage instead of mild and even my husband loved this dish! Read More