1 1/2 lbs. Italian Sausage 2 c. chopped onions 4 garlic cloves 2 tsp. dried oregano 2 tsp. olive oil 1/2 tsp. crushed red pepper flakes 2 Tbl. tomato paste 1 can (28 oz) fire roasted diced tomatoes 2 bay leaves 6 cups chicken stock 8 oz. pasta (corkscrew, bowtie, whatever. I used a bit more.) 1/2 cup finely chopped fresh basil leaves salt and pepper to taste
8 oz. ricotta 1/2 cup grated Parmesan cheese 1/4 tsp. salt pinch of pepper
2 cups mozzarella
Heat the olive oil in a large pan and add sausage to brown. Add onions and cook until softened. Add garlic, oregano and red pepper flakes and cook for a minute. Add tomato paste and stir well, cooking for another 3-4 minutes.
Add the diced tomatoes, bay leaves and chicken stock. Mix well and bring to a boil. Reduce heat and simmer for 30 minutes.
Add uncooked pasta and cook until al dente. (Donâ€™t overcook or let it simmer too long, or it will get mushy.) Stir in basil and season to taste with salt and pepper.
While the pasta cooks, mix together the ricotta, parmesan cheese, 1/4 tsp. salt and pinch of ground pepper.
To serve, place a dollop of the ricotta mixture in the bottom of the soup bowl, ladle hot soup over the dollop, and top with mozzarella.