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Sausage Bolognese Pasta with Ricotta

Course Main Course
Cuisine Italian
Keyword pasta, pork
Total Time 30 minutes
Servings 4
Author Cherry on My Sundae


Seasoned ricotta

  • ½ cup ricotta
  • 1 tablespoon olive oil
  • ½ teaspoon black pepper

Sausage bolognese

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


  • Beat together the ricotta with olive oil and black pepper until well combined. Set aside.
  • Heat 2 tablespoon oil in a large sautepan 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 ½ 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.