Italian Sausage Skillet with Ricotta and Pasta

Italian Sausage Skillet with Pasta

Italian sausage skillet for the weeknight win! This dinner is hearty, flavorful, and takes minimal time to come together. Boil the pasta while the sausage cooks, toss all the ingredients together, top with ricotta cheese and YUM!

Gather up your ingredients.

Ingredients for Italian Sausage Skillet with Pasta

In a small bowl, mix together ricotta, lemon zest, salt, and pepper; set aside.

Set a large pot of water to boil for your pasta. Once the water is at a full boil, add a tablespoon and a half of salt to the water, add the pasta, stir, and cook according to package directions.

While the pasta cooks, heat some olive oil in a large skillet, toss the Italian sausage into the pan, chopping it up into chunks. Flip the meat over, chop it up some more, and add the garlic, onion, and oregano. Cook for 2-3 minutes, then add the chopped bell peppers, tomatoes, and 1/2 cup of pasta water.

Drain the cooked pasta, but keep a bit of the water just in case you want a little more liquid in the sausage skillet.

Remove the skillet from heat. Stir the pasta and fresh basil into the skillet. Top with dollops of ricotta and serve.

Italian Sausage Skillet

If you love Italian sausage, you can also try this recipe. My Italian sausage with kale recipe is also easy to make and is lower in carbs.


Italian Sausage Skillet with Ricotta and Pasta

  • Author: Kathleen


Kosher salt for pasta water
1 pound bulk Italian sausage
2 cups bowtie pasta
1 cup whole milk ricotta
1 tablespoon lemon zest plus juice of 1 small lemon
2 tablespoons olive oil
1/2 cup diced sweet onion
1/2 teaspoon dried oregano
1/2 tablespoon minced garlic
1 red bell pepper, chopped
1 cup cherry tomatoes (any color), halved
1/2 cup shredded Parmesan
1/4 cup torn fresh basil


Set a large pot of water to boil for the pasta.  
While waiting for the pasta water to boil, mix ricotta, lemon zest, salt and pepper to taste in a small bowl; set aside.
Prep onion, garlic, red bell pepper, tomatoes.
Once the water reaches a full boil, add 1 1/2 tbs. Kosher salt.
Cook pasta according to package directions, reserving 1/2 cup or more for sauce.
While pasta cooks, heat a large skillet on medium.  When warm, add olive oil and Italian sausage.
Chop the Italian sausage into chucks and cook for 2-3 minutes.
Flip the meat over, chop in to smaller chunks, about 1″ pieces.
Add the onion, garlic, oregano, red bell pepper, and cherry tomatoes.  
Reserve about a cup of pasta water and drain pasta.
Pour 1/2 cup pasta water into the skillet, stir thoroughly.  
If sauce seems too thick, add a bit more water.
Remove skillet from heat.
Stir cooked pasta into the skillet.
Add freshly torn basil and Parmesan to skillet; give it a gentle stir.
Top with dollops of ricotta mixture.
Season to taste with a bit of lemon juice, salt, and pepper.
Serve warm.

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