June 28, 2012
Ooey Gooey Goodness: Penne with Sausage and Creamy Ricotta Sauce
When I was a kid, occasionally we'd have some pasta with sauce and then put some ricotta cheese on top of it. I'd always try to eat the ricotta and pasta separately, because I was OCD like that, but the thing is, the best part was at the very end when the pasta, ricotta, and sauce got all mixed together.
This dish takes that bottom of the dish goodness and spreads it out over the entirety of the meal. As a result you have creamy, rich, and delicious flavor, bite after bite. Better yet? It takes about 15 minutes to make, so you can have this whenever you'd like. Don't like sausage? Take it out! It'll work great with any other meat, or a nice vegetable like an eggplant or mushrooms. (Actually, I bet this would be great with mushrooms!).
And apologies for the lack of posts this week - we're getting ready for ITALY! We'll post pictures of all the food and drink and landscapes when we get back. Again, if you have any suggestions for the trip, let us know in the comments! (Special thanks to Benjamin for his excellent suggestions on our last post!)
Making the Dish
1/2 lb rigatoni or penne pasta
1 - 2 links sweet italian sausage
1.5 cups marinara sauce
1 cups ricotta cheese
1 tsp dried basil
1 tsp salt
1 tsp pepper
1/4 cup dry red wine
1/4 pecorino romano cheese
Cook the pasta in salted boiling water until 1 minute shy of the package directions.
Serve, and enjoy!
One year ago: Linguine with Monkfish and Thyme