Italian Sausage Pasta Recipe With Ricotta

This post is all about the most delicious Italian Sausage Pasta Recipe With Ricotta.

When it comes to hearty, comforting meals that pack bold flavors, this Italian-inspired Sausage and Fennel Pasta stands out. It’s a one-pot wonder that’s simple enough for a weeknight dinner but delicious enough to impress guests at a gathering. Featuring the bold spice of hot Italian sausage, the aromatic sweetness of fennel, and the creamy richness of ricotta cheese, this dish is a guaranteed crowd-pleaser. Here, I’ll walk you through how to make this comforting and satisfying meal step by step, and we’ll delve into the key ingredients that make it shine.

Ingredients You’ll Need

Main Ingredients:

• 1 lb. ground hot Italian sausage – The star of the dish, bringing spice and depth of flavor.
• 1 fennel bulb and stalks, chopped – Adds a subtle, sweet licorice flavor and a delightful crunch.
• 4 cloves of garlic, chopped – Infuses the sauce with a savory aroma.
• 1 can diced tomatoes – Provides a tangy, bright base for the sauce.
• 1 can chicken broth – Adds savory depth and helps create the perfect consistency.
• 16 oz. ricotta cheese – The creamy element that binds the dish together.
• 1 parmesan-reggiano cheese rind – Imparts a nutty, umami flavor as it simmers in the sauce.
• 1 bag baby spinach – Boosts the nutrition with a mild, earthy flavor.
• 1 lb. favorite macaroni (I used orecchiette) – Perfect for holding the sauce in every bite.
• ½ cup reserved pasta water – Essential for achieving the right sauce consistency.

Additional Ingredients:

• 2 tbsp olive oil – For browning the sausage and sautéing the aromatics.
• Salt and pepper, to taste – Enhances all the flavors in the dish.

Step-by-Step Cooking Instructions

Step 1: Prep Your Ingredients

Before starting, chop your fennel bulb and stalks, mince the garlic, and set everything out. Having your ingredients ready ensures smooth cooking.

Step 2: Brown the Sausage

In a large stockpot, heat 2 tablespoons of olive oil over medium-high heat. Once the pot is good and hot, add the ground hot Italian sausage in 1-inch clumps. Allow it to caramelize for 1-2 minutes without stirring. This creates a crispy, flavorful crust. Then, stir the sausage until evenly browned.

Step 3: Sauté the Fennel and Garlic

Add the chopped fennel to the pot with the sausage and cook for about 2 minutes. The fennel will soften slightly and begin to release its sweet aroma. Stir in the chopped garlic and cook for another minute, ensuring it doesn’t burn.

Step 4: Build the Sauce

Pour in the can of diced tomatoes and chicken broth. Toss in the parmesan-reggiano cheese rind. This rind will melt into the sauce as it simmers, imparting a rich, nutty flavor. Cover the pot and let the sauce simmer over low heat for about 20 minutes, stirring occasionally.

Step 5: Cook the Pasta

While the sauce is simmering, bring a large pot of salted water to a boil. Cook your macaroni (I recommend orecchiette for this dish) just shy of al dente, as it will finish cooking in the sauce. Reserve ½ cup of the pasta water before draining the noodles.

Step 6: Finish the Sauce

After the sauce has simmered for 20 minutes, remove the parmesan rind. Add the bag of baby spinach to the sauce and stir until wilted. This only takes a minute or two.

Step 7: Combine Pasta and Sauce

Add the cooked pasta to the sauce pot, along with the reserved pasta water. Stir everything together over low heat. The starch in the pasta water will help the sauce cling to the noodles, creating a luxurious consistency.

Step 8: Add the Ricotta

Stir in the ricotta cheese until the sauce is creamy and smooth. If the sauce is too thick, you can add a bit more reserved pasta water to reach your desired consistency.

Step 9: Serve and Enjoy

Remove the pot from heat and serve the pasta immediately. For an extra touch of indulgence, top each serving with freshly grated parmesan cheese and a drizzle of olive oil.

Why This Recipe Works

1. The Sausage

Hot Italian sausage is the backbone of this dish, bringing spice, richness, and depth. Browning it properly ensures that every bite is packed with flavor.

2. Fennel’s Sweetness

Fennel’s unique flavor profile complements the spice of the sausage and balances the acidity of the tomatoes. Its texture adds a delightful crunch to the dish.

3. The Cheese Rind Trick

Adding a parmesan rind to the sauce is a game-changer. It dissolves as it simmers, infusing the sauce with a savory depth that’s hard to replicate.

4. Ricotta’s Creaminess

The ricotta cheese binds the sauce together, creating a creamy, velvety texture that coats every piece of pasta.

5. Pasta Water Magic

Reserved pasta water is a chef’s secret weapon. Its starchiness helps thicken the sauce and ensures it clings beautifully to the pasta.

Variations and Substitutions

Swap the Sausage:

• If you prefer milder flavors, use sweet Italian sausage instead of hot.
• For a vegetarian version, substitute the sausage with sautéed mushrooms and a pinch of red pepper flakes for heat.

Experiment with Greens:

• Kale or Swiss chard can replace spinach for a heartier bite.

Try Different Pasta Shapes:

• While orecchiette is ideal, you can use penne, rigatoni, or even spaghetti.

Make It Gluten-Free:

• Use your favorite gluten-free pasta. Chickpea or lentil-based pasta works wonderfully with this sauce.

Tips for Success

1. Don’t Skip the Browning: Caramelizing the sausage adds depth to the overall flavor. Take your time during this step for the best results.
2. Use Fresh Ingredients: While canned tomatoes are convenient, using high-quality ones can elevate your sauce.
3. Balance the Flavors: Taste your sauce as you go and adjust the seasoning with salt and pepper. The ricotta and parmesan will add saltiness, so go easy at first.

Serving Suggestions

Pair this Sausage and Fennel Pasta with:

• A crisp green salad dressed with lemon vinaigrette.
• A side of crusty garlic bread to scoop up every bit of sauce.
• A glass of Italian red wine, such as Chianti or Barbera.

Storing and Reheating

• To Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
• To Reheat: Warm the pasta gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce.
• To Freeze: The sauce can be made ahead and frozen for up to 3 months. Thaw in the refrigerator overnight and reheat before adding fresh pasta.

Conclusion

This Sausage and Fennel Pasta is the ultimate comfort food, combining bold flavors with wholesome ingredients. Whether you’re making it for a special occasion or a simple weeknight meal, it’s sure to become a staple in your recipe repertoire. The balance of spicy sausage, sweet fennel, and creamy ricotta is simply irresistible. Give this recipe a try, and let me know how it turns out!

This post was all about the most delicious Italian Sausage Pasta Recipe With Ricotta.