Ingredients
- ● 2 tsp. olive oil
- ● 1-1⁄2 lbs. Italian sausage
- ● 3 c. chopped onions
- ● 4 garlic cloves, minced
- ● 2 tsp. dried oregano
- ● 1⁄2 tsp. crushed red pepper flakes
- ● 2 T. tomato paste
- ● 1 (28-oz.) can diced tomatoes
- ● 2 bay leaves
- ● 6 c. chicken stock
- ● 8 oz. mafalda or fusilli pasta
- ● 1⁄2 c. finely chopped basil leaves
- ● Salt & pepper to taste
- ● 8 oz. ricotta
- ● 1⁄2 c. grated Parmesan cheese
- ● 1⁄4 tsp. salt
- ● pinch of freshly ground pepper
- ● 2 c. shredded mozzarella cheese
Preparation
Step 1
1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes.
2. Add onions and cook until softened, about 6 minutes.
3. Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
4. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
5. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine.
6. Bring to a boil and then reduce heat and simmer for 30 minutes.
7. Cook the noodles separately and then add some to individual bowls before ladling the soup over them.
8. While the pasta is cooking, prepare the cheesy mixture.
9. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
10. To serve, place a dollop of the cheese in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.