Yum pasta, num pasta. We had leftover ricotta and decided to try turning it into a quick sauce. We sauteed onion, garlic, green pepper, and Tofurkey Italian sausage (that's even fun to write) in a little olive oil until browned, and then added two cups of chicken stock. After a little simmer, we whisked in one cup of skim ricotta, one half cup of red wine, one half can of crushed tomato, red pepper flakes, and both dried oregano and basil. We brought everything back to a simmer for another 10 minutes and finished off with salt, pepper, and parmesan.
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