Macaroni with Sausage & Ricotta
Macaroni with Sausage & Ricotta might be a good recipe to expand your main course repertoire. This recipe makes 6 servings with 400 calories, 16g of protein, and 15g of fat each. For 75 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Eating Well requires canned tomatoes, fresh basil leaves, pasta, and olive oil. From preparation to the plate, this recipe takes approximately 35 minutes. 1755 people have made this recipe and would make it again. With a spoonacular score of 66%, this dish is solid. Try Basil Ricotta Macaroni and Cheese, Macaroni with Squash, Salami in Ricotta Tomato Sauce, and Sausage Macaroni and Cheese for similar recipes.
Servings: 6
Cooking duration: 35 minutes
Ingredients:
1 14-ounce can no-salt-added whole peeled tomatoes, chopped, with their juice
10 fresh basil leaves, thinly sliced
¼ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
¼ cup freshly grated Parmigiano-Reggiano cheese
6 tablespoons part-skim ricotta cheese
12 ounces thin tube-shaped pasta, such as pasta al ceppo
6 ounces mild pork sausage, casings removed
⅛ teaspoon salt plus 1 tablespoon, divided
6 tablespoons finely chopped yellow onion
Equipment:
pot
frying pan
Cooking instruction summary:
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 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.
Step by step:
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.
3. Add tomatoes, pepper and teaspoon salt; cook until the tomatoes have reduced and separated from the oil, 5 to 10 minutes.
4. Remove from heat.
5. Add the remaining 1 tablespoon salt to the boiling water, stir in pasta and cook according to package instructions until just tender.
6. Just before the pasta is done, return the sauce to medium-low heat.
7. Add ricotta and basil and stir until combined. When the pasta is done, drain well and toss with the sauce and Parmigiano.
8. Serve at once.
Nutrition Information:
covered percent of daily need
