Ruffled Pink Pasta



INGREDIENTS:

1/2 medium onion, chopped

1/2 t. dried basil

2 T. olive oil

1 lb. Italian-style chicken sausage,
cut into 1/4-inch rounds

1 lb. campanelle pasta

8 oz. whole-milk ricotta

16 oz. plain canned tomato sauce

DIRECTIONS:

1. Saute the onion in the olive oil until lightly browned.
Then add the quarter-inch rounds of chicken sausage and
brown.

2. While you are doing this, cook the pasta in boiling water.
Drain the pasta and place in a warm bowl. Add the ricotta and
tomato sauce and mix well. Add the hot sausage, onion, and
basil, toss, and serve. 

Serves 4



Ruffled Pink Pasta