- 2 tablespoons extra-virgin olive oil
- 6 tablespoons finely chopped yellow onion
- 6 ounces mild pork sausage, casings removed
- 1 14-ounce can no-salt-added whole peeled tomatoes, chopped, with their juice
- ¼ teaspoon ground pepper
- 1/8 teaspoon salt plus 1 tablespoon, divided
- 12 ounces thin tube-shaped pasta, such as pasta al ceppo
- 6 tablespoons part-skim ricotta cheese
- 10 fresh basil leaves, thinly sliced
- ¼ cup freshly grated Parmigiano-Reggiano cheese
- 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.
Calories: 362, Fat: 12g, Cholesterol: 16mg, Sodium: 441mg, Carbohydrates: 48g, Fiber: 3g, Protein: 15g, Potassium 276mg. Source: AARP