#1,791: Pasta with Sausage and Ricotta

I thought MOST of my family would enjoy this meal, but figured the typical ones would balk at it (ahem my 4 and 6 year old).  Shockingly, my family really enjoyed this dinner, but most surprisingly was my picky 4 year old.  Generally, dinner consists of him crying and whining that he doesn't like dinner and doesn't want to eat.  So I was super shocked when he not only ate seconds, but came and gave me a fist bump afterwards.  LOL.  I guess he liked it.  

2 tablespoons extra-virgin olive oil
6 tablespoons finely chopped yellow onion

6 ounces mild pork sausage, casings removed

1 14-ounce can no-salt-added whole peeled tomatoes, chopped, with their juice (I used jarred spaghetti sauce)

1/4 teaspoon ground pepper

1/8 teaspoon salt plus 1 tablespoon, divided

12 ounces thin tube-shaped pasta, such as pasta al ceppo (I used spaghetti)

6 tablespoons part-skim ricotta cheese

10 fresh basil leaves, thinly sliced

1/4 cup freshly grated Parmigiano-Reggiano cheese (I omitted)

Put 2 quarts of water on to boil in a large pot.

Meanwhile, combine oil, onion and sausage in a large skillet over medium-high heat. Cook, stirring and crumbling the sausage with a spoon, until the onion is golden, 4 to 5 minutes. 

Add tomatoes, pepper and 1/8 teaspoon salt; cook until the tomatoes have reduced and separated from the oil, 5 to 10 minutes. Remove from heat.

Add the remaining 1 tablespoon salt to the boiling water, stir in pasta and cook according to package instructions until just tender.

Just before the pasta is done, return the sauce to medium-low heat. Add ricotta and basil and stir until combined. When the pasta is done, drain well and toss with the sauce and Parmigiano. Serve at once.