Ricotta and Sausage Pasta
10 MIN
30 MIN

Ricotta and Sausage Pasta


  • 3 Italian sausages, casing removed
  • 2 tbsp (30 ml) olive oil
  • 2 cloves garlic, finely chopped
  • 1/4 cup (60 ml) white wine
  • 1 1/2 cups (375 ml) strained tomatoes
  • 3/4 lb (340 g) short pasta
  • 3/4 cup (55 g) grated Parmigiano-Reggiano cheese
  • 3/4 cup (195 g) ricotta cheese
  • Small fresh basil leaves, as desired


  1. In a large non-stick skillet over medium-high heat, brown the sausage meat in the oil, breaking it up with a wooden spoon as it cooks. Add the garlic and cook until browned. Deglaze with the wine and reduce until almost dry. Add the strained tomatoes. Cover and simmer for 15 minutes. Season with salt and pepper.
  2. Meanwhile, in a pot of salted boiling water, cook the pasta al dente. Set aside 1 cup (250 ml) of the cooking water. Drain and lightly oil the pasta.
  3. Add the reserved cooking water to the sauce and bring to a boil while stirring. Stir in the Parmesan and pasta. Adjust the seasoning. Top with the ricotta and basil.