Quick, Easy -N- Fast Ruffled Pink Pasta Recipe

1/2 medium onion, chopped
1/2 t. dried basil
2 T. olive oil
1 lb. Italian-style chicken sausage, cut into 1/4-inch rounds
1 lb. campanelle pasta
8 oz. whole-milk ricotta
16 oz. plain canned tomato sauce

Saute the onion in the olive oil until lightly browned. Then add the quarter-inch rounds of chicken sausage and brown.

While you are doing this, cook the pasta in boiling water. Drain the pasta and place in a warm bowl. Add the ricotta and tomato sauce and mix well. Add the hot sausage, onion, and basil, toss, and serve.

Serves 4-6.


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