1 (14.5-ounce) can fire roasted diced tomatoes with garlic
½ (6-ounce) can tomato paste
1 (8-ounce) can tomato sauce
½ tablespoon dried Italian seasoning
6 cups chicken broth
½ teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon black pepper
8 oz dried campanelle pasta (bell shape)
½ cup part-skim ricotta cheese
2 tablespoons grated Parmesan cheese
4 ounces shredded mozzarella cheese
2 basil leaves, chopped
In a large (12 quart) pot over high heat, brown sausage, about 5 minutes. If the pan is too dry (add a splash of the chicken broth).
Meanwhile prep remaining ingredients.
Once sausage is mostly cooked though add tomatoes, paste, sauce, seasoning, onion powder, salt, pepper and chicken broth. Stir to combine. Cover and bring to a boil, about 7-10 minutes.
Add pasta and boil, uncovered, until it is al dente, 7-9 minutes. Turn off heat. Add ricotta, parmesan cheese and ½ mozzarella. Stir to combine.
Serve and top with each bowl with some of the remaining cheese and basil. Enjoy!
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