1. Cook pasta in a large saucepan of boiling, salted water, following packet directions.
2. Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook sausages for 10 minutes or until cooked through. Transfer to a plate. Cut into 2cm-thick slices. Add tomatoes to pan and cook for 2 minutes.
3. Drain pasta, reserving 2 tablespoons cooking water. Return pasta and water to pan. Add sausage, tomato, shredded basil and salt and pepper. Toss over low heat until combined.
4. Spoon pasta into bowls. Top with ricotta and basil leaves and season with pepper. Drizzle with extra oil. Serve.
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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 4|
|Calories from Fat: 405 (48%)|
|Amt Per Serving||% DV|
|Total Fat 45g||60 %|
|Saturated Fat 15.9g||79 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 194mg||60 %|
|Sodium 980.8mg||34 %|
|Potassium 731.2mg||19 %|
|Total Carbohydrate 73.1g||21 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 72.3g|
|Protein 35.5g||51 %|
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Calories per serving: 847
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