Recipe - Cavatelli With Spicy Tomato-Sausage Sauce

2 cup Quick Tomato Sauce
12 ounce Hot Italian sausage
1 tablespoon Olive oil
One half cup Reserved juice from canned
tomatoes (or water)
2 tablespoon Fresh basil, chopped (1 1/2
tsp dried)
Three fourths pound Cavatelli or penne
Three fourths cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini