2 c  Quick Tomato Sauce

     12 oz Hot Italian sausage

      1 tb Olive oil

    1/2 c  Reserved juice from canned

           -tomatoes (or water)
      2 tb Fresh basil, chopped (1 1/2

           -tsp dried)
    3/4 lb Cavatelli or penne

    3/4 c  Ricotta

  PREPARATION:  For The Sauce, make the Quick Tomato Sauce.  Remove casing
  from sausage.  Heat olive oil in large frying pan over medium heat; saute
  sausage, breaking into small pieces, until color turns pale and sausage is
  just cooked through, about 10 minutes.  Add the Quick Tomato Sauce, basil,
  and tomato juice; simmer, uncovered, over low heat for 5 minutes. Sauce can
  be made 1 day ahead.
  COOKING AND SERVING:  Cook the pasta in 4 quarts boiling, salted water
  until just tender, about 8 minutes.  Drain well.  Reheat the sauce. Toss
  the pasta with sauce.  Serve on warmed serving dishes.  Garnish each
  serving with 3 tablespoons ricotta.
  Makes 4 servings.
  [COOKS; May/Jun 1988] Posted by Fred Peters.