Spicy Sausage Pasta with Ricotta
The contrast of the spicy sausage pasta in tomato basil sauce and the mild creamy ricotta strike just the right balance in this easy recipe.
Ingredients
- 1 tbsp olive oil
- 300g/6 sausages, Italian flavour or plain
- ½ tsp fennel seeds
- 3 cloves garlic
- ¼-1/2 tsp chilli flakes or ½ fresh red chill, minced
- 7-8 fresh basil leaves or 1 tsp dried basil
- 400g/14 oz canned tomatoes whole or chopped
- 500ml/2 cups tomato passata/crushed tomatoes
- salt to taste
- 1 lbs short pasta rigatoni or penne
- 250g/1 cup ricotta
Instructions
- Remove sausages from their casing, heat a tablespoon of olive oil in a deep pan and cook sausage meat over medium heat while breaking it up in small chunks with a wooden spoon until no longer pink inside for 7-10 minutes. Add the garlic, fennel seeds and cook for 1-2 minutes.
- Add canned tomatoes and tomato passata (or crushed tomatoes) along with the chilli flakes and fresh basil leaves, bring to a boil and then turn the heat down and simmer for 10-15 minutes. Season with salt to taste.
- Meanwhile cook the pasta according to package directions. Drain the pasta and add to the sauce, toss to coat. Serve with dollops of ricotta cheese.
Nutrition
Calories: 577kcalCarbohydrates: 69gProtein: 25gFat: 23gSaturated Fat: 8gTrans Fat: 1gCholesterol: 57mgSodium: 945mgPotassium: 788mgFiber: 5gSugar: 9gVitamin A: 595IUVitamin C: 15mgCalcium: 164mgIron: 4mg
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