Not-Sagna Pasta Toss

Name: Not-Sagna Pasta Toss
Yield: 4 servings
Ingredients: Coarse salt; 1 pound curly short-cut pasta, such as campanelle by Barilla, or cavatappi (hollow corkscrew pasta); 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan; 1 pound ground sirloin; 1 medium onion, finely chopped; 4 garlic cloves, chopped; 1/2 teaspoon red pepper flakes (eyeball it in your palm); Black pepper; 1/2 teaspoon ground allspice (eyeball it in your palm); 1 teaspoon Worcestershire sauce; 1/2 cup dry red wine, a couple of glugs; 1/2 cup beef stock; 1 28-ounce can crushed tomatoes; 1 1/2 cups part-skim ricotta cheese; 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls, plus some to pass at the table; 1 cup fresh basil, about 20 leaves

December 9, 2011

Easier than lasagna, because it’s not lasagna, this pasta, meat sauce, and ricotta toss-up is just as hearty and comforting as the layered Italian fave, but it’s ready in a fraction of the time and with much less effort. Serve with a simple green salad dressed with oil and vinegar.

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