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–+ servings
plate of creamy sausage pasta with fresh basil on top, another plate in the background

CREAMY PASTA AND SAUSAGE

Craving a rich and comforting dinner? This Creamy Pasta and Sausage recipe is packed with savory Italian sausage, earthy mushrooms, and a luscious ricotta-Parmesan sauce. Easy to make, restaurant-worthy, and absolutely delicious! Perfect for a cozy night in.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings

Ingredients

  • 3-3.5 cups Dry Orecchiette Pasta
  • 1 pound Italian Sausage mild, medium, or spicy, casings removed
  • 1 tbsp Extra Virgin Olive Oil
  • 8 oz. Cremini or Baby Bella Mushrooms sliced
  • 3 Cloves Garlic minced
  • ½ tsp Red Pepper Flakes optional, for heat
  • ½ cup Dry White Wine such as Sauvignon Blanc or Pinot Grigio (or chicken broth)
  • 1 cup Whole Milk Ricotta Cheese
  • ½ cup Heavy Cream
  • ½ cup Parmesan Cheese freshly grated, plus more for serving
  • ½ tsp Salt (adjust to taste)
  • ½ tsp Black Pepper
  • ½ tsp Dried Oregano (or fresh, chopped)
  • ½ cup Reserved Pasta Water
  • ½ cup Fresh Basil or Parsley chopped, for garnish

Instructions

  • Bring a large pot of salted water to a boil. Cook the orecchiette until al dente according to package instructions. Before draining, reserve ½ cup of pasta water, then drain and set aside.
    pasta boiling in water
  • In a large skillet over medium heat, add olive oil and the Italian sausage. Cook, breaking it up into crumbles, until browned and fully cooked (about 5-7 minutes). Remove the sausage from the pan and set aside.
    browned sausage in a skillet
  • In the same skillet, add a drizzle more olive oil if needed. Toss in the mushrooms and cook for 5-6 minutes, stirring occasionally, until golden brown and tender.
    cooked mushrooms in a skillet
  • Add garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
    mushrooms and garlic sauteeing in a skillet
  • Pour in the white wine (or broth), scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
    mushrooms and garlic in broth in a skillet
  • Lower the heat and stir in ricotta cheese, heavy cream, and Parmesan cheese, mixing until smooth. Season with salt, pepper, and oregano.
    creamy sauce with salt and pepper in a skillet
  • Return the cooked sausage to the pan and stir to combine. Add the drained orecchiette, tossing to coat. If needed, add a splash of reserved pasta water to loosen the sauce to your desired consistency.
    cooked orrecciette in a skillet on top of a creamy sausage sauce
  • Remove from heat and garnish with fresh basil or parsley. Serve immediately with extra Parmesan on top.
    plate of orecchiette pasta with fresh chopped basil, mushrooms, and sausage

Nutrition

Serving: 1Serving | Calories: 485kcal | Carbohydrates: 6g | Protein: 20g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 107mg | Sodium: 926mg | Potassium: 465mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 699IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 2mg
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