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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoon(s) olive oil |
1 1/2 pound(s) italian sausage ground |
2 onions finely chopped |
4 clove(s) garlic minced |
2 teaspoon(s) dried oregano |
1/2 teaspoon(s) red pepper flakes |
2 tablespoon(s) tomato paste |
1 -28 oz can(s) fire roasted diced tomatoes with juice |
6 cup(s) chicken stock |
2 bay leaves |
8 ounce(s) curly pasta |
1/2 cup(s) fresh basil finely chopped |
8 ounce(s) ricotta cheese |
1/2 cup(s) parmesan cheese grated |
2 cup(s) mozzarella cheese grated |
Directions:
1. In a large pot, heat oil over medium heat until shimmering. Add sausage and brown, breaking up into small chunks, until no longer pink, about 5 minutes. Drain any excess fat. Add onion, garlic, and red pepper flakes, and saute for 1 minutes. Stir in tomato paste and cook until it turns a rusty brown, about 5 minutes.
2. Add tomatoes with juice, stock and bay leaves; bring to a boil. Reduce heat and simmer for about 30 minutes to blend the falvors. Add past, increase heat to medium-high and boil until al dente, about 8 minutes. Discard bay leaves. Stir in basil and season with salt and pepper to taste.
3. Preheat broiler and place oven safe bowls on a baking sheet.
4. Scoop a heaping spoonful of ricotta into each bowl. Ladle soup into bowls and top each bowl with Parmesan and mozzarella cheese. Place in broiler with oven door cracked for 3-5 minutes until cheese browns.
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