Project: Marinara Sauce with Sausage and Ricotta (Real Simple Magazine, September 2006)
Sometimes you just need some hearty carbs on a plate. I’ve been having some busy weeks lately and though I want something simple to cook, I’ve also been doing my best to eat actual foods that I made myself. It’s a constant challenge, but I’m trying to be a real live adult who lives responsibly. It’s an hourly challenge.
This sauce is a variation on a basic marinara sauce. It’s stupid simple, but I’m posting it anyway.
| 2 tbsp olive oil 4 cloves garlic, thinly sliced 1 28-ounce can whole or diced tomatoes, undrained 1/4 tsp red pepper flakes 1 1/2 tsp dried oregano 1 tsp salt 1 tsp sugar 16 ounces orecchiette 1 lb hot Italian sausage 1 cup crumbled ricotta |
Heat 1 tbsp of the oil in a large saucepan over medium heat.
Add the garlic and cook until golden but not browned, about 1 minute.
Add the tomatoes and their juices, red pepper, oregano, salt and sugar. bring to a boil. Reduce heat to medium-low and simmer (crushing tomatoes with the back of a wooden spoon if using whole otmatoes) until the sauce thickens slightly, about 20 minutes. 
Steam looks kinda gross when it’s photographed, right?
While the sauce simmers, heat 1 tbsp olive oil in a large skillet over medium heat. Cook 1 lb hot Italian sausage, casings removed, until no trace of pink remains. 
Foiled again by the steam!
Add the sausage to the sauce.
PAY NO ATTENTION TO MY DIRTY STOVETOP!
Cook the orecchiette according to the package directions.
Divide the orecchiette among plates. Top each with sauce and 1/4 cup crumbled ricotta. Serves 4.
Result? Super delish and satisfying. But made WAY more than 4 servings. This serving was massive and I still ended up with like…5-6 servings instead of 4. Who is this magazine feeding?
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