- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 28-ounce can whole or diced tomatoes, undrained
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 16 ounces orecchiette or other small pasta
- 1 pound sweet or hot Italian sausage, casings removed
- 1 cup ricotta, crumbled
- calories 728
- caloriesfromfat 21 %
- fat 17 g
- satfat 5 g
- cholesterol 45 mg
- sodium 1,373 mg
- carbohydrate 99 g
- fiber 5 g
- sugars 9 g
- protein 46 g
How to Make It
Heat the 1 tablespoon of the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes.
While the sauce simmers, heat the remaining oil in a large skillet over medium heat. Cook the sausage, until no trace of pink remains. Add the sausage to the sauce. Remove from heat.
Cook the orecchiette according to the package directions. Drain and divide among individual plates. Top each with sauce and ricotta.