Pasta with Sausage and Ricotta
Indulge in the creamy, savory perfection of Pasta with Sausage and Ricotta—a comforting classic that’s bursting with bold flavors and a velvety finish. This quick and easy dish combines tender pasta, hearty Italian sausage, and a luscious tomato-based sauce infused with garlic, oregano, and a hint of spice from crushed red pepper flakes. The crowning touch? Creamy ricotta cheese stirred into the sauce for a rich, silky texture, complemented by fresh basil for a pop of herbaceous brightness. Perfect for weeknight dinners or casual gatherings, this one-pot wonder comes together in just 40 minutes and can be customized with your favorite pasta shape. Garnish with grated Parmesan and extra basil for an irresistible finishing touch!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz Pasta (e.g., rigatoni, penne, or spaghetti)
- 1 lb Italian sausage (sweet or spicy)
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 0.5 tsp Crushed red pepper flakes (optional)
- 28 oz Crushed tomatoes (canned)
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Ricotta cheese
- 2 tbsp Fresh basil, chopped (plus extra for garnish)
- 0.25 cup Grated Parmesan cheese (optional, for serving)
Instructions
Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil over medium heat in a large skillet. Add the Italian sausage, breaking it apart with a spoon, and sauté for 5-7 minutes until browned and cooked through. Remove excess grease if necessary.
Add the minced garlic and crushed red pepper flakes (if using) to the skillet. Sauté for 1-2 minutes until fragrant.
Stir in the crushed tomatoes, dried oregano, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally.
Remove the skillet from the heat and stir in the ricotta cheese and chopped fresh basil until well combined.
Add the cooked pasta to the skillet, tossing it with the sauce until evenly coated. If the sauce is too thick, stir in some reserved pasta cooking water, a little at a time, until the desired consistency is reached.
Taste and adjust seasoning as needed with additional salt or pepper.
Serve the pasta hot, garnished with extra fresh basil and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1680 mg | 73% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.2 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 837 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
