Sausage and Ricotta Pasta
Sausage and ricotta is one of our favorite pasta combos! Broccoli Rabe is one of Thomas’s favorite in this meal, but it's not always kid friendly because of the bitterness so we do it this way for the kiddos! This dish requires minimal ingredients but has robust flavoring. Sometimes the simplest dishes pack the most punch. Be sure to make this recipe for friends and family, because we know it will be a hit!
Servings: 0
Ingredients
- 8 oz orecchiette pasta
- 3-4 cloves of garlic
- 1 lb ground sausage
- ½ cup ricotta
- 1 cup marinara sauce
- 2 tbsp tomato paste
- ⅓ cup grated parmesan also for garnish
- ⅓ cup reserved pasta water
- 1 tsp sea salt
- ½ tsp black pepper
- ½ cup Italian parsley also for garnish
- red pepper flakes (optional for heat) garnish
Instructions
- Boil water and cook pasta to the desired time on the back of the box.
- In a separate pan, on medium heat add olive oil and chopped garlic. Saute garlic for about 1-2 minutes. Do not over cook.
- In the same pan, add your ground sausage and cook for about 4-5 minutes. Sausage should no longer be pink.
- Next, add in your marinara sauce and tomato paste and mix well. Cook for another 2-3 minutes stirring regularly. Afterwards, add your ricotta and continue to mix. Mix in some reserved water adding in a little at a time until desired sauce consistency.
- Reduce heat to simmer and add pasta. Top pasta with parmesan cheese and mix well. Next add in fresh chopped parsley.
- Add an optional sprinkle of red pepper flakes for heat. Serve hot and enjoy!
Notes
For Storing: Store in airtight container in the fridge for 3-4 days.