Fusilli with Sausage, Ricotta, and Fresh Tomatoes

Name: Fusilli with Sausage, Ricotta, and Fresh Tomatoes (Fusilli alla Salsiccia e Ricotta)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tablespoons butter; ½ pound plain sausage; ½ medium yellow onion; ⅓ cup freshly grated Parmigiano-Reggiano; ½ cup whole-milk ricotta; 1 pound fusilli; 12 fresh basil leaves; Salt; 1 pound fresh tomatoes; Freshly ground black pepper

Fusilli alla Salsiccia e Ricotta

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

This tasty, creamy pasta sauce has no cream. Ricotta is stirred in at the end instead, giving a rich, luscious texture. I like it best with homemade sausage, or you can use a mild sweet sausage, preferably without fennel seeds.

Ingredients

½ medium yellow onion
2 tablespoons butter
½ pound

Europe
Italy
Main course
Mediterranean

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel and finely chop the onion. Put the butter in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.
While the onion is sautéing, peel the tomatoes and coarsely chop