INGREDIENTS:
- 8 ounces elbows pasta (1-1.5 cups)
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed (I used sweet Italian turkey sausage.)
- 3 cloves garlic, minced
- 1 onion, diced
- 2 teaspoons oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 6 cups chicken stock
- 1 (28-ounce) can fire roasted diced tomatoes (I used two 14.5 oz. cans.)
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chiffonade (I didn't bother.)
- 8 ounces ricotta
- 1/2 cup grated or shredded Parmesan
- Kosher salt and freshly ground black pepper, to taste
FOR THE RICOTTA MIXTURE:
DIRECTIONS:
- In a small bowl, combine ricotta, Parmesan, salt and pepper, to taste; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a Dutch oven or large pot over medium high heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Add garlic, onion, oregano and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in tomato paste until well combined, about 1 minute.
- Stir in chicken stock, diced tomatoes and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 30 minutes. Stir in pasta.
- Serve immediately with a heaping spoonful of the ricotta mixture, sprinkled with mozzarella and basil.
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