| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 pound bow-tie pasta
- 1 cup whole-milk ricotta
- 1 lemon, zested and juiced
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1 pound bulk Italian sausage
- 1 tablespoon fresh oregano, chopped
- 2 teaspoons crushed red pepper
- 3 cloves garlic, minced
- 1 sweet onion, such as Vidalia, sliced
- 1 bunch broccolini, cut into 1-inch pieces
- 1/2 cup jarred roasted red bell pepper strips, drained
- 1/2 cup yellow cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan
- 10 to 12 fresh basil leaves
- 1 loaf ciabatta or focaccia, warmed, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- Mix together the ricotta and lemon zest in a small bowl and season with salt and pepper; set aside.
- Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Tear the sausage into 1- to 2-inch chunks and place in the skillet. Cook for 60 to 90 seconds, then flip and cook for an additional minute. Add the oregano, crushed red pepper, garlic and onion and cook, stirring occasionally, until the sausage is cooked through, about 4 minutes. Stir in the broccolini and jarred peppers. Using a ladle, remove 2/3 cup cooking water from the pasta pot and add to the skillet. Cook until the sauce is thickened and the broccolini is softened, about 3 minutes.
- Drain the pasta once cooked.
- Remove the skillet from the heat and stir in the pasta, lemon juice, yellow tomatoes and Parmesan. Dollop on the ricotta mixture; tear the basil leaves into large pieces and sprinkle them over the skillet. Serve the bread alongside the pasta, whole or torn into large chunks.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1289 |
| Total Fat | 50 g |
| Saturated Fat | 18 g |
| Carbohydrates | 155 g |
| Dietary Fiber | 12 g |
| Sugar | 17 g |
| Protein | 56 g |
| Cholesterol | 121 mg |
| Sodium | 1623 mg |
Reviews
New family favorite. Has such a bright, fresh flavor. Takes longer than 16 minutes, but still a fast meal for a week night. The more I make it, the more I play with the ratios.
Doubled the recipe for a larger crowd and used one pound hot Italian sausage and one pound mild Italian sausage. It’s a lot of pasta so you could get away with only one bag of noodles. Everyone liked it. Plan to make double the sauce with three bell peppers and no pasta next time.
This was absolutely amazing…Def have to have everything chopped and sausage out of casing to maybe meet the cooking timeline… but that can definitely be overlooked… this dish was worth the wait. So full of flavor and the ricotta and lemon made the flavors pop. Only drawback.. will def use less red pepper flakes, way too spicy with 2 tsp Will be making on rotation now. Thanks for such a simple and flavorful meal to feed a crowd.
I made this because my husband watched the show and thought it would be good. I made this exactly per the recipe and was not very impressed. I would make it again since my husband thought it was good, but would make some changes. I would change out the sausage for chicken, as the flavor of lemon and sausage didn’t appeal to me. I will add the ricotta mixture to the skillet and let it combine so that a real sauce is created. The pasta water did nothing for the recipe. One pound of pasta is way too much for this, 8 oz would be better. Also, unless you have a sous chef in your kitchen, there is no way this is a 16 minute meal. Ree’s recipes are usually spot on, but this one fell a bit short.
Delicious! Everyone loved it! The sauce that’s created is so tasty. I really felt like I made something with sophisticated flavors. I don’t know how this could be a 16 minute dish. I think I’d have to prep everything ahead of time. Luckily I made the pasta a little al dente because it had to sit while I finished the other steps! A large pan is a must, 1 lb of bow tie pasta barely stayed in the pan when I started combining things! Will make again!
I haven’t quite perfected making this in 16 minutes yet, but it is an absolutely fantastic dinner! The flavors mesh very well – truly a crowd pleaser!
This site needs to stop accepting ratings without written reviews, especially when they are not 5 star. We need to know what went wrong or what was not liked.
Loved this recipe and so did my family!
This is an awesome pasta dish. The ricotta/lemon zest topping and basil are key. Ree knows her pasta!
Delicious—took slightly longer than 16 minutes, but so simple and so satisfying. The ricotta takes it over the top!