Sausage Bolognese Pasta with Ricotta

When you don't have hours to spend over the stove, make this quick sausage bolognese pasta with ricotta and bursting tomatoes. A restaurant-quality meal in a fraction of the time!

Watch how to make this

Ingredients

• Spicy Italian sausage: The spicy Italian sausage is the star protein of the dish, providing a robust and savory flavor that forms the foundation of the bolognese sauce. The spices in the sausage add complexity and heat
• Cherry tomatoes: Contribute a natural sweetness and acidity that brightens the sauce. When cooked, they break down and blend into the bolognese, adding a fresh and juicy element that contrasts nicely with the rich, meaty sausage.
• Red wine: Red wine adds depth and complexity to the sauce, enhancing the flavors of the sausage and tomatoes.
• Penne pasta: The ridges on penne help to catch and hold onto the sauce, ensuring that each bite is full of flavor. You can substitute it with any other short pasta such as rigatoni or fusilli.
• Parmesan: When mixed into the sauce, parmesan melts and helps to thicken it slightly, adding creaminess and depth.
• Ricotta: Ricotta cheese, beaten with olive oil and black pepper, adds a creamy and slightly tangy element to the dish. If you can't find ricotta, you can replace it mascarpone or top the pasta with burrata instead.

Substitutions and variations

• Gluten-free: Use your favorite gluten-free short pasta.
• Vegetarian: To make this recipe vegetarian, substitute the sausage with a plant-based sausage or crumbled tofu. Adjust the seasoning to enhance the flavor if needed.
• Protein: You can use mild Italian sausage if you prefer a less spicy dish. You can also use other types of sausage such as turkey or chicken sausage to suit your taste or dietary preferences.

Step-by-step instructions

Step 1: Prepare bolognese

Bolognese usually takes hours to make. This sausage bolognese pasta with ricotta is a much quicker version but still delivers on flavor.

To make the bolognese, you need a few key ingredients including fresh cherry tomatoes, Italian sausage, red wine, and ricotta. Sure, you can swap out the fresh tomatoes for canned but the end results won't exactly be the same. You won't get those bursts of juicy tomatoes with canned and you'll need to cook it longer to really incorporate the flavors.

Heat oil in a large saute pan and saute the shallots and garlic until softened. Then, add the sausage with the casings removed and cook until browned. Use your spatula to break up the sausage into smaller pieces while it's cooking.

I used spicy Italian sausage but you can also use mild. I do recommend using Italian sausage because it's seasoned with flavors that complement the pasta.

Once the sausage is browned, add the remaining ingredients including the tomatoes, oregano, and red wine. Unfortunately, you can't substitute the wine in this recipe. The red wine adds depth to the bolognese that another liquid won't offer. Don't worry, the alcohol will cook out and all you'll be left with is the beautiful grape notes.

Step 2: Cook pasta

While the sauce is simmering, cook the pasta until al dente. I chose penne pasta because the short shapes and ridges soak up all of the flavors.

Immediately add the cooked pasta along with the reserved pasta water and parmesan to the sauce and simmer for another 2 minutes. Season the pasta with plenty of black pepper and portion it into bowls.

Finish the sausage bolognese pasta with ricotta and fresh basil. When you're ready to eat, stir everything together, allowing the ricotta to melt into the pasta.

Although this bolognese comes together in a fraction of the time, it still tastes amazing. The ricotta adds creaminess to the dish while the spicy salty sausage and sweet tomatoes balance it perfectly. All in all, a great weeknight dinner!

Make-ahead and storage

• Make-ahead: You can prepare the sausage bolognese sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce and cook the pasta fresh when ready to serve.
• Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if necessary.

Frequently asked questions

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Recipe

Print Recipe

Sausage Bolognese Pasta with Ricotta

Total Time30 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: pasta, pork

Servings: 4

Author: Christine Ma

Ingredients

Seasoned ricotta

• 1 cup ricotta
• 1 tablespoon extra virgin olive oil
• 1 teaspoon black pepper

Sausage bolognese

• 2 tablespoons oil
• 3 shallots diced
• 4 cloves garlic minced
• 12 ounces spicy Italian sausage casings removed
• 1 pint cherry tomatoes halved
• 1 tablespoon fresh oregano
• ⅓ cup red wine
• 12 ounces penne pasta or another short grain pasta
• ½ cup reserved pasta water
• ¾ cup grated parmesan plus additional for serving
• ¼ cup fresh basil chopped

Instructions

• Beat together the ricotta with olive oil and black pepper until well combined. Set aside.
• Heat 2 tablespoons of oil in a large saute pan over medium heat. Add the shallots and garlic and saute until tender and aromatic, about 2 minutes. Add the sausage and cook until browned, breaking up the sausage into small bite-size pieces.
• Add the halved cherry tomatoes, oregano, and red wine and bring it to a boil. Reduce heat to low and continue to simmer until the tomatoes are softened, about 3-4 minutes. Season the sauce with salt and pepper.
• Meanwhile, cook the pasta according to the directions on the package. Drain the pasta, reserving ½ cup of the pasta water.
• Add the cooked pasta, reserved pasta water, and ¾ cup grated parmesan to the sausage bolognese, tossing to combine. Bring to a simmer, stirring to coat the pasta in the sauce, and cook for 2 minutes. Season with salt and pepper and toss in the fresh basil. Portion the pasta into 4 bowls and place dollops of the ricotta on top. Sprinkle extra grated parmesan and serve immediately.

Notes

The sausage bolognese sauce and ricotta can be prepared the day before.