Creamy ricotta sausage pasta

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Hey guys, I have a question for you…what is the most versatile thing in your pantry? Hmm…so you too think it is pasta! Oh, good, then we are on the same page!

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What is not to love about it, right? It cooks so fast, could be made into a both cold and hot dishes, tastes great with or without meat and comes in many shapes, sizes and varieties! So, yes, I guess they are one of the best things to have around in the pantry, right!

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Anyway, I am glad I had one of those boxes in the pantry the other night! Some cooked pasta tossed with sausage, ricotta, tomato sauce and few other ingredients made for a wonderful dinner after a busy day at work!

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Adding vegetables into this dish makes for a true one-pot dish that provides a well-balanced meal. Kids will likely eat right through without realizing they are actually eating vegetables! A win, right!

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Why don’t you try it out and share your comments!

Creamy ricotta sausage pasta

  • Servings: 4
  • Print

Ingredients
1/2 package of your favorite pasta, cooked according to directions
4 links of reduced fat sausage of your choice, sliced 1/4 inch thick
2 tablespoons olive oil
1/4 cup chopped onions
3 large cloves, finely minced
2 cups thinly sliced kale
1 cup sweet peppers thinly sliced
1 cup tomato sauce
2 tablespoons basil leaves, thinly sliced
1 teaspoon crushed red peppers
1/4 teaspoon crushed oregano
salt and pepper to taste
1/2 cup part-skim ricotta cheese

Preparation
1. Heat a large non-stick frying pan and lightly brown the sliced sausages.
2. Remove the sausages and keep aside. In the same pan, add the olive oil and cook the onions and garlic for 2 – 3 minutes.
3. Add the veggies and continue cooking for about 5-7 minutes. Add back the sausage.
4. Stir in the tomato sauce, herbs, crushed red peppers, salt and pepper and simmer for 5 minutes.
5. Gently stir in the ricotta cheese. Toss in the pasta.
6. Serve immediately sprinkled with a bit of mozzarella or parmesan!

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