Sausage Pesto Ricotta Pasta
Made with browned Italian sausage and pasta mixed with a sauce made of onion & garlic, ricotta cheese, pesto, Parmesan, and beef broth.
Ingredients
- 8 oz short-cut pasta
- 3 tablespoon butter divided
- 1 lb ground Italian sausage
- 1 cup diced onion about ½ onion
- 1 tablespoon minced garlic
- 1 cup reserved pasta water more as needed
- 1 cup beef broth
- 1 ½ cups ricotta cheese
- ½ cup pesto
- ¼ cup grated parmesan
- Salt & pepper to taste
- Optional: squeeze of lemon juice
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve at least 1½ cups pasta water; drain the rest.
- In a large pot or skillet, melt 1 tablespoon butter. Cook sausage over medium heat, breaking into crumbles, until browned. Transfer to a paper towel–lined plate.
- Melt remaining butter in the same pot. Add onion and cook 4 minutes, stirring often. Add garlic and cook 1 minute.
- Reduce heat to medium-low. Add 1 cup pasta water, beef broth, ricotta, pesto, and parmesan. Stir until creamy and slightly thickened. Taste and adjust seasoning with salt, pepper, lemon, red pepper flakes, or extra parmesan.
- Add cooked sausage and pasta to the sauce. Stir to coat, adding additional pasta water as needed for desired consistency.
- Top with extra parmesan or fresh basil, if desired.
Notes
- Reserve at least 1-1 ½ cups pasta water before draining! The starch and salt in the pasta water gives the sauce flavor and a silky texture.
- Adjust the consistency by adding more or less pasta water.
- Taste and adjust sauce to preference. Add a little lemon juice for more acid and tang.
- Nutrition values are an estimate only.
Nutrition
Calories: 560kcalCarbohydrates: 36gProtein: 28gFat: 35gFiber: 2g
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