In a large pan, heat the oil over medium heat. Add sausage and cook, truing until browned and cooked through, about 10 minutes. Remove the sausage and when cool enough to handle, cut into 1/4 inch slices. Pour off all but 1 tbls of fat from pan.
Reduce heat to moderately low. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook 30 seconds longer.
Add wine and bring to a simmer. Add sausage, tomatoes, water, rosemary, red pepper flakes and 1/4 tsp of salt and bring to a simmer. Cook, stirring occasionally for 10 minutes. Stir in parsley.
Meanwhile, cook pasta until just done, about 13 minutes. Drain and toss with sauce, ricotta and remaining 1/4 tsp salt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (332g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 129 (28%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 132.5mg||41 %|
|Sodium 1871.6mg||65 %|
|Potassium 518.1mg||14 %|
|Total Carbohydrate 54.6g||16 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 52.1g|
|Protein 30.3g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 453
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