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Ingredients
  • subheading: FOR THE SOUP:
  • 2 tsp. olive oil
  • 1-½ lbs. Italian sausage
  • 1 extra-large yellow onion chopped (about 3 c. chopped)
  • 4 large garlic cloves minced
  • 2 tsp. dried oregano
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. crushed red pepper flakes
  • 3 T. tomato paste add more for even deeper tomato flavor
  • 2 14.5-oz. cans fire-roasted diced tomatoes
  • 2 bay leaves
  • 6 c. low-sodium chicken stock
  • 8 oz. mafalda or fusilli pasta
  • ½ c. fresh basil leaves sliced thinly
  • subheading: FOR THE CHEESY YUM:
  • 8 oz. ricotta
  • ½ c. grated Parmesan cheese
  • ¼ tsp. kosher salt
  • freshly ground black pepper to taste
  • subheading: ADDITIONAL CHEESY YUM:
  • 2 c. shredded mozzarella cheese If you can find shredded whole milk mozzarella, use that!
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