Sausage Bolognese Pasta with Ricotta
Servings 4
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.