I love the combination of hot tomato sauce + cold ricotta, could very happily spoon it up all day long....and as far as I am concerned nearly anything benefits from sausage. <br /> <br />No bells and whistles here, great tomatoes..fortified with a bit of garlic, some red pepper flakes and a bit of fennel....roast sweet (or hot) sausage (with fennel seeds), cool creamy hand made ricotta ( I get mine at Claudios, on 9th street, in the Italian market, they make it fresh every day) a few baby peas of pop and color a shave or two of ricotta salata in lieu of parm and there you have it...this is easy enough for a weekday (esp if you make the sauce ahead of time) and just perfect for a lazy Sunday, a big pot of sauce bubbling away as you finish the paper, ready to transition from sips of coffee to sips of wine. I usually do a riff on a Caesar or a Tri-colore salad to go with this and have a loaf of Italian bread on hand....sorbetto is the best sweet note to end on (esp if you live in Philly and have access to Capigiro.)or some fresh fruit with biscotto <br /> <br />You'll have extra sauce leftover, which freezes well or will be amazing on a eggplant sandwich...spruced up with a bit of fresh ricotta later in the week. - Aliwaks

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