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Categories:
Italian sausage onion garlic Italian seasoning cayenne pepper chicken marinara sauce tomato sauce salt Ricotta cheese Romano cheese Mozzarella cheese
Viewed: 56 - Published at: 2 years agoIngredients
- FOR THE SOUP:
- 1 pound Italian Sausage, Hot, Mild Or Sweet
- 1 whole Onion, finely chopped
- 3 teaspoons Minced Garlic Or 4 Cloves, Minced
- 2 teaspoons Dried Italian Seasoning
- 1/2 teaspoons Cayenne Pepper
- 8 cups Chicken Stock Or Boullion
- 4 cups Marinara Sauce
- 2 cups Tomato Sauce
- Salt And Pepper, to taste
- 2 cups Bowtie Pasta, Uncooked
- FOR THE CHEESE TOPPING:
- 8 ounces, fluid Ricotta Cheese
- 1/2 cups Grated Pecorino Romano Cheese
- 2 cups Mozzarella Cheese, Shredded
Method
- 1. In a large pot, brown sausage over medium heat, breaking it up into small pieces as it cooks. Cook until well done, about 8 minutes. Add onions and garlic and cook for 5 minutes.
- 2. Add Italian seasoning, cayenne pepper, chicken stock, marinara and tomato sauce. Salt and pepper to taste. Bring to low boil and cook for 30 minutes.
- 3. Add uncooked pasta and cook until al dente, about 10 to 15 minutes. Do not overcook as the pasta will begin to fall apart.
- 4. While pasta is cooking, prepare the cheese topping in a medium-sized bowl. Mix the ricotta with the shredded cheeses.
- To serve, pour soup into bowls and add at least 2 tablespoons of the cheese mixture to each bowl. Serve immediately.
- Notes:
- Mafalda pasta can be used in place of bowtie, if you can find it!
- If soup broth gets too thick after cooking the pasta, add more chicken broth, or marinara or tomato sauce. Doing so will not compromise the flavors.
