Lemon & Ricotta Sausage Pasta
If you're after a comforting pasta dish that’s quick enough for a weeknight meal, this Lemon Ricotta Sausage pasta is a must-try. Made with Italian sausage, fragrant fennel seeds, and a touch of chilli, it’s creamy, rich, and full of depth. A spoonful of ricotta gives the sauce a silky finish without feeling too heavy, while lemon and parsley keep things fresh.
Serves
4
Prep time
10 minutes
Cooking time
25 minutes
Ingredients
- 1 tbsp olive oil
- 350g rigatoni (or your preferred pasta)
- 750g good-quality Italian-style sausages (pork or beef), casings removed
- 1 tsp fennel seeds
- ½ brown onion, finely diced
- 3 garlic cloves, minced
- 1–1½ tsp chilli flakes (adjust to taste)
- Zest of 1 lemon
- Juice of ½–1 lemon (to taste)
- ¾ cup reserved pasta water
- 3 tbsp light, smooth ricotta
- ¾ cup finely grated Parmesan, plus extra to serve
- 2–3 tbsp fresh parsley, chopped
- Salt and freshly cracked black pepper, to taste
Directions
- Bring a large pot of salted water to the boil. Cook the rigatoni until just al dente. Reserve ¾ cup of the pasta water before draining.
- While the pasta cooks, heat olive oil in a large sauté pan over medium heat. Add fennel seeds and toast for 30 seconds until fragrant.
- Add the sausage meat, breaking it up with a wooden spoon. Let it brown without moving too much for a few minutes, then stir and continue cooking until golden and crispy in spots.
- Add the onion and cook for 2–3 minutes until softened. Stir in garlic and chilli flakes and cook for another 30 seconds.
- Stir in the lemon zest and half the reserved pasta water to loosen and deglaze the pan. Simmer for 1–2 minutes.
- Remove the pan from the heat. Stir through the ricotta until smooth and creamy. Add the Parmesan and stir until melted. Add a splash more pasta water if it needs loosening.
- Add the drained pasta to the sauce and toss to coat. Return to low heat for 1 minute if needed, adding more pasta water until glossy and well coated.
- Stir in lemon juice to taste, parsley, and a good crack of black pepper. Adjust seasoning with salt and more lemon if needed. Serve topped with extra Parmesan and parsley.
Ingredients
- 1 tbsp olive oil
- 350g rigatoni (or your preferred pasta)
- 750g good-quality Italian-style sausages (pork or beef), casings removed
- 1 tsp fennel seeds
- ½ brown onion, finely diced
- 3 garlic cloves, minced
- 1–1½ tsp chilli flakes (adjust to taste)
- Zest of 1 lemon
- Juice of ½–1 lemon (to taste)
- ¾ cup reserved pasta water
- 3 tbsp light, smooth ricotta
- ¾ cup finely grated Parmesan, plus extra to serve
- 2–3 tbsp fresh parsley, chopped
- Salt and freshly cracked black pepper, to taste
Directions
- Bring a large pot of salted water to the boil. Cook the rigatoni until just al dente. Reserve ¾ cup of the pasta water before draining.
- While the pasta cooks, heat olive oil in a large sauté pan over medium heat. Add fennel seeds and toast for 30 seconds until fragrant.
- Add the sausage meat, breaking it up with a wooden spoon. Let it brown without moving too much for a few minutes, then stir and continue cooking until golden and crispy in spots.
- Add the onion and cook for 2–3 minutes until softened. Stir in garlic and chilli flakes and cook for another 30 seconds.
- Stir in the lemon zest and half the reserved pasta water to loosen and deglaze the pan. Simmer for 1–2 minutes.
- Remove the pan from the heat. Stir through the ricotta until smooth and creamy. Add the Parmesan and stir until melted. Add a splash more pasta water if it needs loosening.
- Add the drained pasta to the sauce and toss to coat. Return to low heat for 1 minute if needed, adding more pasta water until glossy and well coated.
- Stir in lemon juice to taste, parsley, and a good crack of black pepper. Adjust seasoning with salt and more lemon if needed. Serve topped with extra Parmesan and parsley.
Helpful Tips
Storage
Store leftovers in an airtight container for up to 2 days in the fridge. Reheat gently in a pan with a splash of water or pasta water to bring back the creamy sauce.
Substitutions
- Pasta: Rigatoni works perfectly, but penne, fusilli, or farfalle are all great alternatives.
- Sausage: Pork sausages are classic, but beef, chicken, or turkey sausages work too. Ricotta: Light, smooth ricotta works best. You can substitute with full fat Greek yogurt. Use slightly less than the ricotta amount and stir it in off the heat, loosening with pasta water to prevent curdling
Serving Suggestions
Watch How to Make It
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Dinner
Pasta
Weeknight dinners
30 minutes or less
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Pork