Fusilli with Italian sausage, tomato & basil


  • 1 lb fresh Italian sausage (remove from casing)
  • 2 cups Muir Glen organic canned tomatoes, drained and cut into quarters
  • 4 large garlic cloves, sliced thin
  • 1 cup basil, chopped
  • 1/4 cup olive oil
  • 1/2 cup chicken stock
  • 1/2 pound fresh fusilli
  • 1/2 cup fresh ricotta cheese
  • 3 tablespoons chopped fresh parsley

Bring 2 quarts of water to a boil and salt the water.

In a saute pan add the sausage and cook over medium flame until it begins to brown. Add the garlic and stir until the garlic begins to brown. Crush the sausage with a fork as you stir, add the tomato and chicken stock.

Place the pasta in the boiling water.

Add the basil to the tomato sauce.

Blend ricotta cheese in a small bowl with the parsley using a fork.

After 3 minutes in boiling water the pasta will be ready, drain pasta and toss with sauce then plate.

Finally, garnish each plate of pasta with a spoonful of the herbed ricotta and serve.



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