Name: Sausage and Cheese Manicotti
Yield: Makes 6 servings
Ingredients: 12 ounces Italian sweet sausages with fennel seeds (about 3 1/2 sausages); 1/2 cup finely chopped onion; 1/2 cup dry white wine; 1 28-ounce can Italian plum tomatoes with basil; 1/8 teaspoon dried crushed red pepper; 8 large fresh basil leaves, slivered; 2 cups fresh whole-milk ricotta cheese or one 15-ounce container whole-milk ricotta cheese; 1 cup 1/4-inch cubes mild imported provolone cheese (provola) or sharp domestic provolone cheese; 2 tablespoons plus 3/4 cup freshly grated Parmesan cheese; 1/4 teaspoon coarsely ground black pepper; 1 pound manicotti (large tubular pasta); 1 tablespoon olive oil

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Sausage and Cheese ManicottiBrian Leatart

To bring out the best in this dish, buy or order the finest cheeses from a cheese shop or Italian deli: fresh ricotta, mild imported provolone, and Parmigiano-Reggiano.

Recipe notes

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