Ricotta Pasta with Sausage
Here’s number two in a series. Last week it was grape tomatoes, peas, and basil. This week it’s sausage.
Browning the sausage is the only prep work involved in this, at least the way I made it. No onions to chop, and only dried herbs instead of fresh ones.
The drink was a Toronto, with Canadian whisky (Canadian Mist for me), Fernet Branca, sugar syrup, and Angostura bitters. I’m not the biggest whisky fan, I tend to enjoy the clear spirits, and this drink is almost half bitters, so it’s a bit of a face wrinkler. I can’t see myself making this again unless it’s on a dare.
The addition of the sausage and the subtraction of the veggies made this meal a bit heavier than last week’s. It was good, though. To me, pasta will always be better with meat and cheese.