2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons 番茄 paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 湾 leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
Instructions
In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the 番茄 paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the 湾 leaves and bring the 汤 to a boil. Reduce the heat and simmer for about 30 minutes.
Add the pasta, then increase the heat to medium-high and boil the 汤 until the 意大利面 is tender to the bite, following the time recommendations on the 意大利面 package. Discard the 湾 leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the 汤 on top. Makes about 13 cups.
Nutritional Information:
Per serving (1 cup):
Calories 264
Total Fat 11 g (17% DV)
Saturated Fat 5g (26% DV)
Cholesterol 38 mg (13% DV)
Sodium 1162 mg (48% DV)
Total Carbohydrate 22 g (7% DV)
Fiber 1g (6% DV)
Sugars 5g
Protein 19 g (39% DV)
Vitamin C 14 mg (23% DV)
Calcium 259 mg (26% DV) Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher 或者 lower depending on your calorie needs.
