Italian Sausage Ricotta Pasta Sauce Recipe

I absolutely love this recipe because it combines all my favorite comfort flavors in one dish—creamy ricotta, spicy Italian sausage, and fragrant basil take pasta night to the next level. Plus, it’s super easy to make, which means I can impress my friends with a delicious meal without spending hours in the kitchen!

I adore whipping up rich and robust sauces, and my Italian Sausage Ricotta Pasta Sauce is a prime example of a dish that’s cooking full of kick. I use a savory Italian sausage as the star protein, but I also call on creamy ricotta and a hint of heat from red pepper flakes to make this sauce sing.

Add in some fresh basil and then toss the whole thing with pasta to fully partake in a not-at-all dainty dish that’ll get you through the rest of the day (or night).

Ingredients

Italian Sausage:
Protein and flavor abound; the result is a rich, flavorful depth.

Olive Oil:
Fat that is good for the heart increases the richness of the sauce.

Onion:
Delivers natural sweetness and depth, with a richness in antioxidants.

Garlic:
Presents dramatic taste and has in it something of health benefit.

Red Pepper Flakes:
Imparts a touch of spice and enhances metabolization.

Crushed Tomatoes:
Vitamin C comes from a tomato base that adds a tangy flavor.

Ricotta Cheese:
Textured like whipped cream, and offers calcium and protein.

Parmesan Cheese:
Flavorful and nutritious, brimming with protein and calcium.

Fresh Basil:
Wherever the aroma of its pungent leaves wafts, there is sure to be no shortage of fresh and medicinal sage.

Still in the same family as the culinary herbs rosemary, thyme, and oregano, sage is not only a kitchen staple.

Its familiar flavors and scents lend themselves to a host of culinary uses, making it a favorite in agritourism and restaurant circles.

“Even though sage is such a common herb, it is still included in a lot of upscale restaurants because it is such a unique and versatile ingredient,” says Brad Parsons, author of the 2015 book “Bitters.

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Ingredient Quantities

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• 1 pound Italian sausage, removed from casing
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt and pepper, to taste
• 12 ounces pasta of choice

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Instructions

1. In a large skillet, pour the olive oil and warm it over medium heat. Add in the Italian sausage, and using a spoon, break it up as it cooks. Cook until the sausage is browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.

2. In the same skillet, add the very finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for an additional 1 minute.

3. Add the red pepper flakes and cook for 30 seconds, unleashing their fragrance.

4. Add the tomatoes, crushed, to the skillet. Bring to a simmer and allow it to cook for about 10 minutes, letting the flavors meld together.

5. At the same time, prepare the pasta according to the package directions in a large pot of salted boiling water. Cook until the pasta is al dente. Make sure to save 1/2 cup of the pasta water, and then drain the pasta.

6. The sausage should be fully cooked before you return it to the skillet. What you want to do is combine it with the tomato sauce, and that’s best accomplished by adding a little heat. So, put the skillet on medium-low. If the combination of saucy tomatoes and sausage is not delightful enough for you, maybe you could add some more seasonings.

7. Lower the heat to low and mix in the ricotta cheese until combined and creamy. If the sauce is too thick, add some of the reserved pasta cooking water, a little at a time, until the desired consistency is reached.

8. Add the Parmesan cheese and stir until melted and well combined with the sauce.

9. Add salt and pepper to the sauce until it tastes just right. Stir in the chopped, fresh basil. Reserve a bit for a garnish, and you can go ahead and use the rest in the sauce—unless you want to call it a pesto and serve it over pasta instead.

10. The cooked pasta gets added to the skillet, which contains the sauce. Then, everything is tossed and blended into a uniform flavor. It serves up better when it’s hot. As the final touch, add more grated Parmesan and basil leaves for garnish. Then, just sit down and enjoy!

Equipment Needed

1. Large skillet
2. Large pot
3. Wooden spoon or spatula
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Colander or strainer
9. Ladle or pasta fork

FAQ

• Q: Can I use any type of Italian sausage?A: Yes, you can use Italian sausage of any kind—sweet, mild, or spicy—depending on what you like.
• Q: What type of pasta works best with this sauce?A: Pasta that is shorter in length, like penne, rigatoni, or fusilli, works well, as it holds the sauce nicely.
• Q: Can I make this sauce ahead of time?Of course! The sauce can be prepared ahead of time and kept in the refrigerator for a maximum of 3 days.
• Q: Is there a vegetarian alternative to Italian sausage?To create a vegetarian version, use plant-based sausage or substitute more vegetables like mushrooms or zucchini.
• Q: Can I freeze the sauce?Q: Can I freeze the sauce? If so, how do I go about it, and what’s the best way to thaw it when I want to use it?

  A: Yes, you can freeze the sauce in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

• Q: How do I make the sauce spicier?A: To increase the heat, add more red pepper flakes or use hot Italian sausage.
• Q: Can I substitute ricotta cheese with something else?You can use cottage cheese or cream cheese as a substitute; however, the flavor and texture might be a little different.

Substitutions and Variations

1 pound of Italian sausage, with casing taken off
1 tablespoon of olive oil
Replace with cooking oil or butter
1 small onion, diced finely
Replace with shallots or leeks.
2 cloves garlic, minced
Use garlic powder instead (1/4 teaspoon per clove).
1/4 teaspoon crushed red pepper
Use cayenne pepper or a chopped fresh chili in place of:
1 can (28 ounces) of crushed tomatoes
Use tomato puree or canned whole tomatoes, crushed, as substitutes.
1 cup ricotta
Use cottage cheese or mascarpone instead.

Pro Tips

1. Flavor Enhancement Try adding a splash of red wine to the tomato sauce after adding the tomatoes. This will give the sauce a richer depth of flavor. Allow it to simmer for a couple of minutes to let the alcohol evaporate before proceeding with the recipe.

2. Texture Tip For a more textured sauce, consider using a mix of whole peeled tomatoes and crushed tomatoes. Crush the whole tomatoes with your hands directly into the skillet, which adds some variation in texture to the sauce.

3. Herb Infusion Consider adding a small bundle of fresh thyme or a couple of bay leaves when simmering the tomato sauce (steps 4 and 5). Remove them before mixing in the pasta. These herbs will add a subtle aromatic complexity to your sauce.

4. Cheese Upgrade Use a mix of cheeses for more depth. Along with Parmesan and ricotta, add a little grated Pecorino Romano for a sharper flavor. Alternatively, fold in some fresh mozzarella at the end for gooey bits in the pasta.

5. Pasta Tip Opt for pasta with ridges or shapes that hold onto sauce well, like rigatoni or fusilli, making each bite flavorful. Cook it one minute less than al dente before finishing it up with the sauce in the skillet for optimal texture absorption.