• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time

    30M

    Cook Time

    75M

    Total Time

    75M

    Serves

    8

    Ingredients

    • 1/2 cup part-skim ricotta cheese
    • 1/4 cup fresh basil, torn
    • 1/4 cup grated Parmesan cheese
    • 1 tablespoon water
    • 1 pound hot Italian pork sausage, casings removed
    • 1 cup chopped yellow onion
    • 3 cloves garlic, chopped fine
    • 2 teaspoons dried oregano
    • 1/2 teaspoon crushed red pepper flakes
    • 2 tablespoons Hunt's® Tomato Paste
    • 6 cups chicken stock
    • 1 can (28 oz each) Hunt's® Diced Tomatoes, undrained
    • 2 bay leaves
    • 1 cup dry mini bowtie pasta, uncooked
    • 1/4 cup grated Parmesan cheese

    Directions

    1. Combine ricotta, Parmesan and water in small bowl; set aside.
    2. Heat 5-quart Dutch oven or large saucepan over medium-high heat. Add sausage; cook 3 to 5 minutes or until browned and crumbled. Drain. Add onion, garlic, oregano and red pepper flakes to pan. Cook 2 to 3 minutes or until onion is tender, stirring frequently. Stir in tomato paste. Add stock, undrained tomatoes and bay leaves.
    3. Bring to a boil; reduce heat and simmer 15 minutes. Add pasta; cook 15 minutes more or until pasta is tender. Remove bay leaves. Top each serving with ricotta mixture and basil.