Garlic Chive Pappardelle with Sausage and Ricotta Sauce

Serving Size:  4-6


1 lb. Pappardelle's Garlic Chive Pappardelle
1 tablespoon Bella Sol California EVOO
1 lb. Italian sausage, crumbled
1 lb. fresh tomatoes (diced), or 1 (16 oz.) can whole plum tomatoes
1 onion, chopped
2 cloves garlic, minced
1 tablespoon freshly squeezed lemon juice
1 tablespoon each: fresh mint, fresh parsley and fresh oregano (dried: just use 1 teaspoon)
1/2 cup water
Sea salt
Freshly ground black pepper
1/2 lb. ricotta cheese
Freshly grated Parmesan cheese to taste


  1. In a large skillet, heat olive oil. Add sausages, tomatoes, onion, garlic, lemon juice, fresh herbs and 1/2 cup water. Season with salt and pepper. Cook until the sauce is thick, about 20 minutes. Stir in ricotta and remove from the heat.
  2. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Rinse and drain.
  3. Serve sauce over individual plates of pasta.