Cavatelli with Spicy Tomato-Sausage Sauce

	Category	Hot and Spicy
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	Comments	9

Ingredients And Procedures

2 c Quick Tomato Sauce

12 oz Hot Italian sausage

1 tb Olive oil

1/2 c Reserved juice from canned

-tomatoes (or water) 2 tb Fresh basil, chopped (1 1/2

-tsp dried) 3/4 lb Cavatelli or penne

3/4 c Ricotta

PREPARATION: For The Sauce, make the Quick Tomato Sauce. Remove casing from sausage. Heat olive oil in large frying pan over medium heat; saute sausage, breaking into small pieces, until color turns pale and sausage is just cooked through, about 10 minutes. Add the Quick Tomato Sauce, basil, and tomato juice; simmer, uncovered, over low heat for 5 minutes. Sauce can be made 1 day ahead. COOKING AND SERVING: Cook the pasta in 4 quarts boiling, salted water until just tender, about 8 minutes. Drain well. Reheat the sauce. Toss the pasta with sauce. Serve on warmed serving dishes. Garnish each serving with 3 tablespoons ricotta. Makes 4 servings. [COOKS; May/Jun 1988] Posted by Fred Peters.

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<h1>Cavatelli with Spicy Tomato-Sausage Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 c Quick Tomato Sauce <P>12 oz Hot Italian sausage <P>1 tb Olive oil <P>1/2 c Reserved juice from canned <P>-tomatoes (or water) 2 tb Fresh basil, chopped (1 1/2 <P>-tsp dried) 3/4 lb Cavatelli or penne <P>3/4 c Ricotta <P>PREPARATION: For The Sauce, make the Quick Tomato Sauce. Remove casing from sausage. Heat olive oil in large frying pan over medium heat; saute sausage, breaking into small pieces, until color turns pale and sausage is just cooked through, about 10 minutes. Add the Quick Tomato Sauce, basil, and tomato juice; simmer, uncovered, over low heat for 5 minutes. Sauce can be made 1 day ahead. COOKING AND SERVING: Cook the pasta in 4 quarts boiling, salted water until just tender, about 8 minutes. Drain well. Reheat the sauce. Toss the pasta with sauce. Serve on warmed serving dishes. Garnish each serving with 3 tablespoons ricotta. Makes 4 servings. [COOKS; May/Jun 1988] Posted by Fred Peters. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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