Casareccia Sauce with Fusilli

Casareccia Sauce with Fusilli

Casareccia Sauce with Fusilli

Servings:
6 Servings
Quantity
Ingredients
1 tablespoon
Extra-virgin olive oil
1 tablespoon
Garlic, minced
12 ounces
Ground mild Italian pork sausage
1/4 cup
White wine
1 tablespoon
Fresh thyme, Chopped
1, 28 ounce can
1/2 teaspoon
Kosher salt
1/4 teaspoon
Black pepper
1/3 cup
Ricotta cheese
Garnish
Fresh basil, chopped
1 pound dry pasta
Fusilli, cooked

In a large saucepan, heat olive oil over medium heat. Add garlic and sauté over medium heat for 1 minute. Add ground sausage and continue to cook for 15 minutes, until the meat is browned, and 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; about 3 minutes. Add fresh thyme and the blended Carmelina ‘e…San Marzano® Italian Whole Peeled Tomatoes in Puree. Bring the sauce to a boil over high heat; add salt, pepper, and ricotta cheese. Reduce sauce to a simmer and continue to cook for about 7 minutes to combine the flavors. Season to taste with additional salt and pepper if desired. Remove sauce from heat, and carefully toss sauce with cooked Fusilli pasta. Garnish with fresh basil. Serve family style on large serving platter or in individual pasta bowls. Mangia and enjoy!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc™