| Servings | Prep Time | Cook Time |
| 4-6servings | 20minutes | 15minutes |
| Servings | Prep Time |
| 4-6servings | 20minutes |
| Cook Time |
| 15minutes |
Ingredients
- 2 Italian sausages hot or sweet
- 1 tbsp butter
- 1 medium onion diced
- 398 mL can diced tomatoes
- 1 roasted red pepper cut crosswise into 1/2-inch (1 cm) thin strips
- 4 cups cavatappi pasta
- 2 tbsp all-purpose flour
- 1 tsp dried oregano leaves
- 1/4 tsp nutmeg
- 1 cup milk
- 1/2 cup fresh parsley chopped
- 1/2 cup ricotta cheese Canadian, extra smooth
- 1 cup finely grated Parmesan cheese
- Fresh ground pepper
- salt to taste (optional)
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Bring a large pot of salted water to a boil. Using a sharp knife, slit each sausage down the side. Remove meat and place in a large ovenproof skillet. Add butter and onion. Set over medium heat. Stir to keep meat crumbly and cook until no longer pink (about 5 min). Add tomatoes and red pepper. Cook and continue stirring for 3 minutes to soften tomatoes slightly.
- Add pasta to boiling water and cook according to package directions or until al dente (about 8 min). Meanwhile, sprinkle flour, oregano and nutmeg over sausage mixture. Stir to combine. Gradually stir in milk. Stir until mixture boils and thickens (about 3 min). Stir in parsley, Ricotta and half the Parmesan. Remove from heat.
- Preheat broiler. Drain pasta very well and stir into sausage mixture. Add pepper and salt if needed. Sprinkle with remaining Parmesan. Broil for a couple of minutes or until top is bubbly.
Recipe Notes
Nutrients per serving: 554 calories, 24 g fat, 57 g carbohydrates (3.6 g fibre), 606 mg sodium, 25 g protein
