Ricotta, Sausage and Radicchio Pasta
This ricotta, sausage and radicchio pasta is creamy with a bold taste! The simple ingredients come together quickly in less than an hour for a weeknight pasta recipe that will be a dinnertime staple!
More pasta recipes with sausage that we love include creamy pasta boscaiola, fresh tomatoes and sausage pasta and creamy asparagus sausage pasta.
This ricotta, sausage and radicchio pasta is one my mother-in-law would make for my father-in-law often. The simple ingredients combine together for an unbelievable recipe that can only be described as making it Italian!
It’s a hearty yet satisfying meal with the perfect combination of flavors and textures! Like my easy ricotta pancetta pasta it’s creamy but with savory sausage, tender pasta and bold radicchio. Plus, all you need is one pot and one skillet, it couldn’t be easier!
Why You’ll Love This Creamy Radicchio Pasta with Sausage
- Flavor and texture: This pasta with sausage and ricotta cheese has bold flavor from the sausage and radicchio and mild ricotta cheese provides the perfect creamy balance.
- Hearty and satisfying: This Italian pasta recipe is a beloved family staple passed down from my mother-in-law! It’s a perfect weeknight meal or to serve guests.
Ingredients Needed
- Extra-virgin olive oil
- Italian sausage
- Radicchio
- Garlic cloves
- Salt and black pepper
- Vegetable broth or chicken stock
- Ricotta cheese
- Cooked short pasta
- Parmesan cheese
Substitutions and Variations
- Pasta type: Any short pasta works like penne, rigatoni, fusilli. Use gluten free pasta if needed or whole grain pasta if that is preferred.
- Sausage: If you would like a lighter dish instead of pork sausage, try chicken sausage or turkey sausage. Sometimes I like to add some cannellini beans or butter beans, too.
- Veggies: Instead of radicchio, try arugula, kale or spinach. Italian chicory also works!
- A splash of wine: Add a splash of white wine or vermouth for additional taste and flavor.
- Spice: Add some red pepper chili flakes for a little heat.
- Garnish: Lemon zest or a squeeze of fresh lemon juice and fresh parsley add bright flavor to the dish when added before serving.
How to Make Radicchio, Sausage and Ricotta Pasta
In a large pot of salted water cook the pasta al dente. While the water is boiling and the pasta is cooking, in a large frying pan or skillet add the olive oil and sausage pieces and brown until cooked through.
In a small bowl combine the ricotta and a little pasta water until creamy.
Add the chopped radicchio, fresh garlic cloves, salt and pepper and water or vegetable broth, cook covered, then uncover and continue to cook until water has evaporated.
Stir in the ricotta cheese mixture, add the pasta and reserved pasta water, increase the heat to high then toss and cook the radicchio pasta recipe for some seconds. Garnish with Parmesan cheese before serving.
Cooking tips
- Amount of pasta: Pasta usually doubles in size when cooked, so for this recipe you will need approximately 2 cups of dried pasta to make 3-4 cups cooked.
- Don’t toss the pasta water: This is an easy step to forget but it’s important to create the ‘sauce’ in this recipe! The starchy water adds just the right amount of liquid to the pasta when paired with the ricotta.
- Toss pasta with drizzle of olive oil: After you have drained it quickly toss with some olive oil to prevent sticking.
- Ricotta: Full fat whole milk ricotta is best to use and if you have time you can even make whipped ricotta in the food processor. Just add your ricotta to the processor and whip until creamy.
- When browning the sausage: Resist the urge to flip it right away. Let it brown first for a few minutes then flip it and continue to break it apart with the back of a wooden spoon.
More Pasta Recipe to Try
- Creamy Mushroom Pasta
- Authentic Cacio e Pepe
- Creamy Tomato Pasta
- Creamy Mushroom and Ham Pasta
- Creamy White Sauce Lasagna
This recipe brings back so wonderful memories of my time cooking with my mother-in-law, I hope it becomes a favorite of yours! Buon Appetito.
Ricotta, Sausage and Radicchio Pasta
Ingredients
- 2 tablespoons olive oil
- 2 Italian sausages casing removed and chopped (mild, medium or spicy)
- 2½ cups radicchio coarsely chopped
- 1-2 cloves garlic minced
- ¼ teaspoon salt (or to taste)
- 1-2 dashes black pepper
- ½ cup water or vegetable broth
- ½ cup ricotta cheese
- 3-4 cups cooked pasta (short pasta eg penne, rigatoni, fusilli)
EXTRAS
- 6 tablespoons pasta water (divided)
Instructions
- In a large pot of salted water cook the pasta al dente.
- In a small bowl mix until creamy the ricotta cheese and 2 tablespoons of pasta water.
- While the water is boiling and the pasta is cooking,in a large skillet add the olive oil and sausage pieces and brown, add the chopped radicchio, garlic, salt and pepper and ½ cup water or vegetable broth, cook on low/medium heat covered for 10 minutes, then uncover and continue to cook until water has evaporated, stir in the ricotta cheese mixture, add the pasta and 4 tablespoons of hot pasta water, increase the heat to high and tossing and cooking for 1 minute. Serve immediately with freshly grated parmesan cheese. Enjoy!