Not-sagna Pasta Toss

Name: Not-sagna Pasta Toss
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi; Coarse salt; 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 1 pound ground sirloin; 4 cloves garlic, chopped; 1 medium onion, finely chopped; 1/2 teaspoon crushed red pepper flakes, eyeball it in your palm; Black pepper; 1/2 teaspoon allspice, eyeball it in your palm; 1 teaspoon, several drops, 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 cup fresh basil, about 20 leaves; 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table

Not-sagna Pasta Toss was pinched from <a href="http://www.foodnetwork.com/recipes/rachael-ray/not-sagna-pasta-toss-recipe/index.html?soc=sharingfb" target="_blank">www.foodnetwork.com.</a>

"Easier than lasagna, because it's not, 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...."

INGREDIENTS

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1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi

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Coarse salt

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2 tablespoons extra-virgin olive oil, 2 turns of the pan

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1 pound ground sirloin

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4 cloves garlic, chopped

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1 medium onion, finely chopped

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1/2 teaspoon crushed red pepper flakes, eyeball it in your palm

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Black pepper

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1/2 teaspoon allspice, eyeball it in your palm

•

1 teaspoon, several drops, Worcestershire sauce

•

1/2 cup dry red wine, a couple of glugs

•

1/2 cup beef stock

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1 (28-ounce) can crushed tomatoes

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1 1/2 cups part-skim ricotta cheese

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1 cup fresh basil, about 20 leaves

•

1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table

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