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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Quick Tomato Sauce |
| 12 x ca. 30 g | Hot Italian sausage |
| 1 Esslöffel | Olive oil |
| 1/2 Tasse | Reserved juice from canned tomatoes (or water) |
| 2 Esslöffel | Fresh basil, chopped (1 1/2 tsp dried) |
| 3/4 x ca. 450 g | Cavatelli or penne |
| 3/4 Tasse | Ricotta |
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Preparation: For The Sauce, make the Quick Tomato Sauce. Remove casing from sausage. Heat olive oil in large frying pan over medium heat; saute sausage, breaking into small pieces, until color turns pale and sausage is just cooked through, about 10 minutes. Add the Quick Tomato Sauce, basil, and tomato juice; simmer, uncovered, over low heat for 5 minutes. Sauce can be made 1 day ahead.
Cooking And Serving: Cook the pasta in 4 quarts boiling, salted water until just tender, about 8 minutes. Drain well. Reheat the sauce. Toss the pasta with sauce. Serve on warmed serving dishes. Garnish each serving with 3 tablespoons ricotta.
[Cooks; May/Jun 1988] Posted by Fred Peters.
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