1 tsp evoo
1 1/2 lbs Italian sausage
3 C onions, chopped
4 cloves garlic, minced
2 tsp dried oregano
1/2 tsp red pepper flakes, crushed
2 Tb tomato paste
28 oz roasted diced tomatoes
2 bay leaves
6 C chicken stock
8 oz mafalda or fusilli pasta
1/2 C basil leaves, finely chopped
8 oz ricotta
1/2 C parmesan, grated
2 C shredded mozzarella cheese
Heat evoo and brown sausage in it for about 5 minutes. Add onions, 5 minutes.
Add garlic, oregano, red pepper, cook 1 minute.
Add paste, stir well, and cook 3-4 minutes.
Add tomatoes, bay leaves, stock, stir to combine, bring to boil and reduce to simmer for 30 minutes.
Add uncooked pasta and cook until al dente. Stir in basil and season to taste.
While pasta is cooking combine ricotta, Parmesan and salt.
Put a dollop of cheese mixture in each bowl and sprinkle mozzarella next. Ladle soup over the cheese.