Ricotta, Sausage and Spinach Linguine

Here’s a great way to use your homemade ricotta. Although I came up with this based ingredients in my kitchen, it has a rich but delicate taste belies it’s simplicity. (Serves 4+)

  • 2-3 hot Italian sausages
  • 1 box frozen chopped spinach
  • 1 box linguine
  • 1 can diced tomatoes (drained)
  • 1 can tomato sauce
  • 1+ Tablespoon minced garlic (or to taste)
  • 2 Tablespoon fresh chopped oregano
  • Ricotta – yield from 1 gallon
  • Salt to taste
  1. Cut sausages into 1 inch discs. Cook in the oven or pan fry.
  2. Sauté garlic in a few tablespoons olive oil over medium low until garlic changes color slightly.
  3. Defrost spinach. Press out extra liquid.
  4. Add shrimp and sauté till just heated through (don’t overcook or it will be rubbery!).  Set aside.
  5. Cook pasta.
  6. Add ricotta, tomatoes, tomato sauce and oregano to garlic and shrimp. Heat on medium low until hot through – don’t heat too high or too quickly or the quality of the ricotta will be compromised.
  7. Add pasta and mix until coated. Enjoy!

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