Sausage Tomato Ricotta Maccheroni Maccheroni Alla Salsiccia E R
Indulge in the rich, comforting flavors of Sausage Tomato Ricotta Maccheroni (Maccheroni alla Salsiccia e Ricotta), a hearty Italian pasta dish that combines rustic ingredients with creamy decadence. Tender maccheroni pasta is tossed in a luscious tomato-ricotta sauce, infused with the bold, savory flavors of Italian sausage, garlic, and a hint of oregano. A touch of red pepper flakes adds optional heat, while freshly chopped basil and grated Parmesan cheese provide a fragrant, restaurant-worthy finish. This easy-to-follow recipe is ready in just 40 minutes, making it the perfect choice for a cozy weeknight dinner or an elegant weekend meal. Pair it with crusty bread and a crisp salad for a truly memorable dining experience.
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Recipe Information
Ingredients
- 400 grams maccheroni pasta
- 300 grams Italian sausage (mild or spicy)
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 400-gram can canned crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes (optional)
- 200 grams ricotta cheese
- 50 grams Parmesan cheese, grated
- 4 tablespoons fresh basil leaves, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the maccheroni pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Remove the sausage from its casing, break it into small pieces, and add it to the skillet. Cook for 5-7 minutes, stirring occasionally, until browned and fully cooked.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
Stir in the crushed tomatoes, tomato paste, oregano, and red pepper flakes (if using). Season with salt and black pepper to taste. Bring the sauce to a gentle simmer and cook for 10-12 minutes, stirring occasionally.
Reduce the heat to low and gently fold in the ricotta cheese until it is well incorporated and the sauce becomes creamy.
Add the drained maccheroni pasta to the skillet and toss to combine. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Stir in half of the grated Parmesan cheese and half of the chopped basil leaves.
Plate the pasta and garnish with the remaining Parmesan cheese and basil leaves.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 5992 mg | 261% | |
| Total Carbohydrate | 348.3 g | 127% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 30.0 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1674 mg | 129% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3397 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
