italian sausage and ricotta pastarating:
Quick and easy because I cheated a bit. I was just going to use the pasta sauce and be done with it but I couldn't resist fiddling.
4 Italian sausages, skinned
1 small tub green olives stuffed with feta and ricotta, sliced
1 large jar Barilla pasta sauce with olives (Barilla is one of the best jarred sauces going, no Ragu for me)
2 cloves garlic sliced
1 small white onion, chopped
1/2 glass white wine
100g ricotta cheese
enough dried pasta for 2
Gently fry the onions and garlic in olive oil until softened then add in the skinned sausages and cook until well browned and broken up.
Add the pasta sauce, mix well and leave to simmer.
Stir in the ricotta and the wine. Simmer until the sauce starts to thicken again.
Serve over pasta.