• 1 lb maccheroni
• 2 Tbsp butter
• 1/2 cup finely chopped yellow onion
• 1/2 lb mild italian pork sausage, crumbled
• 1 cup canned whole peeled tomatoes, with their juice, coarsley chopped
• salt and pepper to taste
• 1/2 cup whole milk ricotta
• 1 tsp basil or 2 Tbsp freshly torn basil leaves
• 1/4 cup freshly grated parmesan

1. Melt the butter in a large skillet over medium heat. Add the onion and cook until it softens and turns a rich golden color.
2. Add the sausage and break it up with a wooden spoon. Cook until the sausage has browned lightly.
3. Stir in the tomatoes, season lightly with salt and pepper and continue cooking until the tomatoes have reduced and separated from the butter. Remove the skillet from the heat and set aside.
4. Bring 4 quarts water to the boil in a large pot. Add salt and the pasta, stirring well.
5. When the pasta is almost done, return the skillet with the sauce to medium heat and add the ricotta and basil, mixing them in evenly.
6. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated parmesan. Serve at once.

Also good with: penne, fusilli, rigatoni.

(Bob)