Sausage and Ricotta Pasta


If you are seeking a quick, easy, and tasty pasta dish, then this might be for you. Came across this recipe in the Globe and Mail today. We quite enjoyed it. I only had an IPA beer in the fridge but wouldn’t recommend that. A Shocktop would go over well or for wine a Verdejo or a semi dry Reisling or Pinot Grigio would pair well.


4 Italian sausages
Olive oil
Red chili flakes
Package of dried orecchiette pasta
Extra smooth ricotta
2 medium sized shallots
1/4 cup finely shredded mint leaves
Salt to taste

Bring a large pot of salted water to a boil.

Chop shallots and fry in olive oil until crisp. Drain excess oil and reserve crisp shallots on plate.

Set a large frying pan over medium-high heat. Remove sausage meat from casings.

Break up and crumble meat into pan. Add a little oil, if needed. Cook, stirring often, until meat is browned and cooked through (10 to 12 minutes). Add chilies during the last minute of cooking.

Meanwhile, cook orecchiette in boiling water until al dente (12 to 14 minutes). Drain well. Divide between plates. Sprinkle with cooked crumbled sausage. Add dollops of ricotta. Drizzle each serving with 1 tsp of oil. Add sprinklings of shallots, then mint.

Season with salt and pepper. Add more oil, if needed. Serve immediately.

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