Sausage And Ricotta Shells Home Return to       Recipe of the Month 2 Tablespoons Olive Oil 1/2 Medium Onion, Finely Chopped 1 Thick Slice Prosciutto, Cubed (Optional) 3-4 Links Italian Sausage, Hot Or Sweet Variety 1 Pound Pasta Shells 1/2 Cup Red Wine 2 Cups Tomato Puree, Or Chopped Tomatoes 1 Cup Fresh Ricotta 1/3 Cup Fresh, Chopped Parsley Salt & Pepper Grated Parmesan or Pecorino Cheese To Serve Remove the sausage from it's casings, and crumble into coarse pieces. In a heavy saucepan, fry together the onion and prosciutto in the oil. Once the onion is tender, add the sausage and cook until there is no longer any pink, and the sausage meat begins to brown. Add the red wine and cook until it is almost absorbed. Add the tomatoes, season with salt and pepper, and then cover and cook for one hour at a low simmer. Once the sauce has thickened, cook the pasta in boiling salted water until it is "al dente". Drain, and mix the pasta with the sauce and fresh parsley. Next, gently stir in the ricotta, being careful to keep climps intact. Serve hot, offering grated parmesan or pecorino cheese to be sprinkled on top.