Creamy Cavatappi Pasta with Italian Sausage

frugalmomeh.com

Jan Powers

2 hot or sweet Italian sausages, about ½ lb (250 g) in total

1 tbsp (15 mL) butter

1 medium onion, diced

4 ripe plum tomatoes, cored, seeded and diced, or 14 oz (398) can diced tomatoes

1 roasted red pepper, cut crosswise into ½-inch (1 cm) thin strips

12 oz (375 g) cavatappi or scoobi doo pasta, about 4 cups dry

2 tbsp (30 mL) all-purpose flour

1 tsp (5 mL) dried oregano leaves

¼ tsp (1 mL) nutmeg

1 cup (250 mL) milk

½ cup (125 mL) chopped fresh parley

½ cup (125 mL) extra smooth Canadian Ricotta

1 cup (250 mL) lightly packed, coarsely grated Canadian Parmesan, divided

Freshly ground pepper Salt, to taste (optional)

Directions at frugalmomeh.com

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