Ingredients
- 8 ounces dry bowtie (farfalle) pasta, uncooked
- 1 cup part-skim ricotta cheese
- 2 tablespoons water
- ¼ teaspoon ground black pepper
- 12 ounces Italian pork sausage
- 2 (14.5 ounce) cans Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
- 1 (6 ounce) can Hunt's® Tomato Paste
- 1 ½ cups shredded part-skim mozzarella cheese, divided
Why This Recipe Is A Favorite
Cooking Techniques
- Stir gently to mix ingredients but avoid breaking up the noodles too much.
- Let the skillet rest covered for a few minutes after cooking to help the flavors meld.
Step 1
Cook the pasta according to the package instructions, but skip adding salt to the water. While the pasta cooks, mix together the ricotta, Parmesan, water, and a bit of pepper in a small bowl and set it aside.
Step 2
Heat a large skillet over medium-high heat, then add the sausage and onion. Cook, stirring occasionally, until the sausage is nicely browned and the onion is soft, about 3 to 5 minutes. Drain any excess fat.
Step 3
Stir in the canned tomatoes (with their juice), tomato paste, about three-quarters of the mozzarella, and the cooked pasta right into the skillet. Give everything a good mix to combine.
Step 4
Drop spoonfuls of the ricotta mixture over the pasta mixture in the skillet. Sprinkle the remaining mozzarella on top. Turn the heat down to low, cover the skillet, and let it cook for 2 to 3 minutes until the ricotta is warmed through and the cheese on top has melted.
