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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Ricotta And Sausage Pasta

1.0

½ cup (130 g) ricotta cheese, drained

2 tbsp finely chopped flat-leaf parsley

¾ lb (340 g) penne rigate or other short pasta

1 eggplant, diced

⅓ cup (75 ml) olive oil

1 lb (450 g) Italian sausage, casing removed

1 jar (340 ml) roasted red peppers, drained and cut into strips

1 cup (250 ml) chicken broth

3 tbsp (45 ml) tomato paste

Freshly grated Parmesan cheese, to taste

In a small bowl, mix the ricotta and parsley together. Season with salt and pepper. Set aside.
Cook the pasta until al dente. Drain.
Cook the eggplant in ¼ cup (60 ml) of the oil until golden, about 5 minutes. Season with salt and pepper. Set aside on a plate.
Brown the sausage in the remaining oil, breaking it up with a wooden spoon. Add the eggplant, peppers, broth and tomato paste. Continue cooking for 3 minutes, stirring constantly.
Add the pasta and cook for 2 minutes, stirring to coat with the sauce. Adjust the seasoning. Remove from the heat.
Shape the ricotta mixture into 6 dollops and place on top of the pasta. Sprinkle with Parmesan and serve.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 109 weeks ago

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