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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.

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

1 1/3 cups
361 calories; protein 14.2g; carbohydrates 47.9g; dietary fiber 3.7g; sugars 2.7g; fat 12.3g; saturated fat 3.6g; cholesterol 15.9mg; vitamin a iu 511IU; vitamin c 9.5mg; folate 176.4mcg; calcium 112.2mg; iron 2.5mg; magnesium 40.3mg; potassium 279.4mg; sodium 446.5mg; thiamin 0.9mg.

3 starch, 1/2 vegetable, 1 medium-fat meat, 1 fat