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

Carmelina ‘e…San Marzano^® Italian Whole Peeled Tomatoes, blended

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™