SALSA CASARECCIA

Ingredients	Quantity
Carmelina Brands® Italian Passata	(1) 3kg can
Colavita Extra Virgin Olive Oil	2 oz.
Minced garlic	1 Tbsp.
Ground Italian pork sausage	1 lb.
Chopped fresh thyme	1 Tbsp.
Italian Ricotta cheese	8 oz.
Grated Parmesan cheese	3 oz.
Fresh chiffonade basil	1/2 oz.
White wine, for deglazing	2 oz.
Salt	1/2 tsp.
Ground black pepper	1/4 tsp.
Paone Rigatoni	1 lb.

Method & Formula

In a large pan, heat the oil and drop in the garlic and cook for a minute. Add the ground sausage, and cook 15 more minutes, or until the bottom of the pan starts to dry out. Deglaze with white wine, stirring constantly, scraping the bottom of the pan with a wooden spoon. Let the wine evaporate for one minute. Add fresh thyme and the Passata sauce. Bring to a boil, add salt and pepper and the ricotta cheese, and continue to cook until an aroma is present. Cook the sauce for 30 to 45 more minutes to combine flavors. Add in the parmesan cheese and chiffonade basil to balance the flavors. Stir the sauce thoroughly and serve it HOT.

Yield	Acceptable Pairings
3 quarts