When the weather begins to turn cold, snuggle up with this cozy stovetop pasta. Watch the video below.
- large pot
- cutting knife
- large ovenproof skillet
- 2 hot or sweet Italian sausages, about 1/2 lb (250 g) in total
- 1 Tbsp (15 mL) butter
- 1 medium onion, diced
- 4 ripe plum tomatoes, cored, seeded and diced, or 14 oz (398 mL) can diced tomatoes
- 1 roasted red pepper, cut crosswise into 1/2-inch (1 cm) thin strips
- 12 oz (375 g) cavatappi or scoobi doo pasta, about 4 cups (1 L)
- 2 Tbsp (30 mL) all-purpose flour
- 1 Tsp (5 mL) dried oregano leaves
- 1/4 Tsp (1 mL) nutmeg
- 1 cup (250 mL) milk
- 1/2 cup (125 mL) chopped fresh parsley
- 1/2 cup (125 mL) extra smooth ricotta
- 1 cup (250 mL) lightly packed, coarsely grated parmesan, divided
- freshly ground pepper
- salt to taste (optional)
Cooking Tip: In the supermarket, look for sausage meat that has not been stuffed into the casing to make sausages.
- 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 minutes.
- Add tomatoes and red pepper. Cook, 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 minutes.
- Meanwhile, sprinkle flour, oregano, and nutmeg over sausage mixture. Stir to combine. Gradually stir in milk. Stir until mixture boils and thickens about 3 minutes. Stir in parsley, ricotta, and half the parmesan. Remove from heat.
- Preheat broiler. Drain pasta very well. 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.