1-1/2 lbs Italian sausage
3 cups chopped onions (about 1 1/2 large onions)
4 garlic cloves, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 Tbsp tomato paste
28 oz petite-diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz cooked fusilli pasta
1/2 cup finely chopped fresh basil leaves
freshly ground black pepper, to taste
Dash of hot sauce
8 oz. ricotta
1/2 c. grated Parmesan cheese
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
Sauté meat in a large pot over medium-high heat until browned, about five minutes. Adding oil to the pan wasn’t necessary because the sausage gives off enough fat on its own.
Add the onions and garlic to the pot and cook until the onions have softened, about five minutes.
Stir in the dried oregano, crushed red pepper and the tomato paste. Cook the tomato paste until it has browned slightly and evenly coated the meat and onions, 3-4 minutes.
Add in the diced tomatoes, hot sauce, bay leaves and chicken broth, then turn down the heat to medium-low and simmer 30 minutes.
Mix the ricotta, parmesan and pepper together in a little bowl.
Spoon a little of the ricotta mixture in each serving bowl, then ladle the soup over. Sprinkle with chopped basil and the shredded mozzarella.
Serves 6-8 as a main dish.