I cut this recipe out of Family Fun magazine a couple of months ago. We tried it for the first time tonight. It was so good that I had to share the recipe! I followed the recipe pretty closely. Although, I used italian diced tomatoes, and I had to omit the fresh basil, since I did not have any (I'm sure this would make it even better!). I also halved the recipe, and that was a perfect amount for just Scott and I. This will be perfect for those chilly fall evenings! Hope you enjoy!
RECIPE INGREDIENTS: |
 | 2 teaspoons olive oil |
| 1 1/2 pounds Italian sausage (bulk or with casings removed) |
| 2 onions, finely chopped |
| 4 garlic cloves, minced |
| 2 teaspoons oregano |
| 1/2 teaspoon red pepper flakes |
| 2 tablespoons tomato paste |
| 1 (28-ounce) can diced tomatoes |
| 6 cups chicken broth |
| 2 bay leaves |
| 8 ounces fusilli pasta |
| 1/2 cup finely chopped fresh basil |
| 8 ounces ricotta |
| 1/2 cup grated Parmesan |
| 1/4 teaspoon salt |
| Pinch of pepper |
| 2 cups shredded mozzarella |
1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
It's these little milestones that are passing ever too quickly that make me realize how fast my baby is growing up! About a week ago, we decided Keaton was responsible enough that we could take down the gate at the bottom of the stairs. Quite frankly, Scott and I were tired of tripping over it in the dark every morning, so we decided to take it down and see what Keaton would do. He has actually gotten pretty good at going up and down the stairs by himself, and he doesn't really seem interested to climb the stairs unless one of us is going up anyway. He gets a real kick out of it when I say, "C'mon Keaton, let's go upstairs. Follow me!" Then, he crawls up the stairs behind me all by himself like a big boy! We still don't trust him enough to take down the gate at the TOP of the stairs yet. Baby steps, right (literally)?
