This has been a favorite of mine for awhile now. I don’t know why I haven’t posted it until now, it’s a mystery.
2 teaspoon olive oil
1 1/2 lbs. Italian sausage
3 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoons crushed red pepper flakes
2 tablespoons tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz. fusilli pasta
1/2 cup finely chopped fresh basil leaves
Salt and fresh ground black pepper to taste
8 oz. ricotta
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
Pinch of fresh ground pepper
2 cups shredded mozzarella cheese
Heat olive oil in a large pot over medium heat until it is shimmering.
Add the Italian sausage, break it up into small pieces, brown for around 5 minutes.
Add the chopped onions, cook until they are softened but not browned, this will take about 5 minutes.
Add the garlic, oregano, and red pepper flakes. Cook for 1 minute.
Add the tomato paste and stir it in until it is incorporated fully. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add the diced tomatoes, bay leaves, and chicken stock. Stir to combine everything together. Bring to a boil and then reduce heat and simmer for 30 minutes.
In a separate pan, cook the pasta until al dente. Do not over cook.
While the pasta is cooking, prepare the cheese yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
Right before serving, stir in the chopped basil and season to taste with salt and freshly ground black pepper.
To serve, spoon the pasta into individual bowls. Place a dollop of the cheese yum in each soup bowl, sprinkle some of the mozzarella on top then ladle the hot soup over the cheese yum.