Macaroni with Sausage & Ricotta

By MaryEllen

Ingredients

• 2 2 2 tablespoons extra-virgin olive oil
• 6 6 6 tablespoons finely chopped yellow onion
• 6 6 6 ounces mild pork sausage, casings removed
• 1 14-ounce 1 14-ounce 14-ounce can no-salt-added whole peeled tomatoes, chopped, with their juice
• 1/4 1/4 1/4 teaspoon ground pepper
• 1/8 1/8 1 teaspoon salt plus 1 tablespoon, divided
• 12 12 12 ounces thin tube-shaped pasta, such as pasta al ceppo
• 6 6 6 tablespoons part-skim ricotta cheese
• 10 10 10 fresh basil leaves, thinly sliced
• 1/4 1/4 1/4 cup freshly grated Parmigiano-Reggiano cheese

Details

Servings 6
Preparation time 35mins
Cooking time 35mins
Adapted from eatingwell.com

Preparation

Step 1

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 1/8 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.

Per serving: 362 calories; 12 g fat (4 g sat, 6 g mono); 16 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 3 g total sugars; 15 g protein; 3 g fiber; 441 mg sodium; 276 mg potassium.