Ziti with Grilled Sausages and Ricotta
My readers are going to start to think that the only meat that we eat around here is Italian sausage since I have so many recipes with leftover grilled sausage. We should probably check our cholesterol more frequently because though we don’t eat sausage that often, it is a meat that we both like, and of course it is the worst for us. We don’t break out our little tailgating grill too often, though we have been having some beautiful weather lately and had a mini barbecue for ourselves the other night, grilling a few sausages, some chicken and some steaks. We didn’t indulge in all of it that night, but we figure if we are going to go to the effort of buying charcoal and heating the thing up, we might as well enjoy the flavors for a few days.
This recipe with leftover sausage is inspired by a neapolitan pasta that my mother-in-law and my husband have made for me dozens of times. Using the last of the ragù leftover you extend it with some ricotta, making a very rich dressing for a pasta, but oh so delicious.
Ziti with Grilled Sausages and Ricotta
- 1 onion, chopped
- 1 grilled sausage, chopped into small pieces
- 3 tbsp extra virgin olive oil
- 1/2 cup of red wine
- 1 cup of san marzano tomatoes, crushed
- 1 cup of ricotta
- 1/2 lb of ziti
- salt and pepper to taste
Fill a large pot with water for the pasta. Bring to a boil over high heat.
Heat oil in a wide saucepan over medium-high heat and add the onion. When the onion becomes transparent, add the chopped sausage. Add the red wine and bring to a simmer. Once the wine is bubbling, add the tomatoes and bring to a boil. Lower the heat to a very low setting and simmer.
Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.
When the pasta is perfectly al dente, drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan, add the ricotta and toss until the pasta is coated. Serve immediately with freshly ground pepper.
One Year Ago: Spaghetti alle Sarde con Erbette
Two Years Ago: Insalata di Farro with Beets and Feta Cheese, Apricot, Fig and Pistachio Haroseth & Carciofi alla Romana
Italicious 