Skip to main content
Epicurious
Cookbooks

Ricotta Pasta with Sausage

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Frozen peas
Grape tomatoes

Add

1 pound bulk Italian sweet sausage

Preparation

  1. Prepare as for the master recipe, #192, browning the sausage in the EVOO before adding the onions. Continue as directed, sprinkling the pasta with the shredded basil.

Rachael Ray 365: No Repeats
TagsPastaRicottaCheeseDairySausageMeatStarterMainDinnerCookbooks
Read More
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
Burger Beans
A beefed-up take on a BBQ staple.
A Better Beer Can Chicken
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Banana Pudding Cake
Brown-butter banana cake with banana cream and crunchy vanilla wafers for good measure.
Pickle Lemonade
Country-style lemonade with a salty-tangy twist.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.