The Italian Taste

The art of Italian cooking and entertaining

The art of Italian cooking: pasta with sausage and ricotta

Posted on | September 12, 2010 | 2 Comments

Hi, this is the sixty ninth post about the art of cooking Italian pasta.
Carlo and I have created a lot of sauce recipe ideas in these last years.
We like fish, meat  but especially vegetable sauces. We are used to prepare healthy recipes for our daily menus and so we prefer vegetable recipes but in some occasions we make gorgeous dishes for example when we have to plan seated dinner for our friends.

One evening we had to prepare a sauce without tomatoes for among our guest there was a person with intolerance  and so this sauce with ricotta cheese and sausage was born. Fantastic!

no tomato sauce ideas

Pasta with ricotta and sausage sauce

All our guests found this recipe very good.
Read step-by-step instructions  on our website: rigatoni with ricotta and sausage. Test it and email us your opinion!

Here’s the complete seated dinner menu we served that evening.

1. starter  –  Caponata, Sicily-style

2. first course  –  Rigatoni with sausage and ricotta

3. second course  –  Turkey olives with roasted potatoes

4. cake  –  Chocolate cake

What about it? We’re waiting for your opinion

Remember you can find all our entries about the art of cooking Italian pasta on our website

Greetings from Italy

Carlo & Loretta

Comments

2 Responses to “The art of Italian cooking: pasta with sausage and ricotta”

  1. Italian Gnocchi
    September 12th, 2010 @ 7:59 pm

    […] The Italian Taste » Blog Archive » The art of Italian cooking: pasta with sausage and ri… […]

  2. Berry Wiswall
    December 6th, 2010 @ 8:21 am

    Thanks. I’m supposed to be cooking for my new vegetarian girlfriend next weekend and have absolutely no idea what to make! I found a loadlots of recipes at this vegetable recipes site but with so mnay to choose from I just got confused. Do you have any favorites youself, like .. the tastiest vegetarian recipe, ever, or something?! Thanks in advance! I’m so clueless about this vegetarian stuff

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