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.
Lemon & Ricotta Sausage Pasta
4
servings10
minutes25
minutesIngredients
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.
