2 cups ricotta cheese
2 tablespoons unsalted butter
1/2 cup Parmigiano-Reggiano or Romano cheese
2 tablespoons extra-virgin olive oil
1 pound bulk Italian sweet sausage
1 medium onion, finely chopped
A generous handful of fresh flat-leaf parsley, finely chopped
Coarse black pepper
20 fresh basil leaves, shredded or torn
Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta al dente, with a bite to it.
Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Top the pasta with the sausage mixture and basil.
This is the first variation on the ricotta pasta. I made this recipe for dinner for my sister-in-law and her husband. I was planning to go see a ventriloquist at church, and her husband was running late, so we went ahead and ate without him. I went to church, but there was no ventriloquist... we saw Dennis Swanberg instead. He was very funny. Anyway, the pasta was good. I only made half the recipe, but I think it would have been better with just a bit more sausage. Maybe 1 1/2 pounds for the whole recipe instead of 1 pound. I didn't change the recipe any, and I think everyone liked it.