This Sausage Ricotta Pasta is both light and creamy and comforting! Browned sausage tossed with pasta and spinach and a simple sauce with white wine, fresh lemon juice, and ricotta cheese! This recipe is perfect for a Sunday dinner or for an easy weeknight meal!

Pasta tossed with ground sausage and spinach on a plate with fresh lemon slices in the background

This dish starts with browning some ground sausage. You can use either mild or hot Italian sausage depending on who you plan to serve this to. Cook up some pasta of your choice. I used Mafaldine-shaped pasta as I love the look and texture with the ruffled edges, but it’s not required. Spaghetti, linguine, penne, whatever works!

After you brown the sausage and cook the pasta, you will save some of that starchy water and pour into the pan to help create a thicker sauce-like consistency. Then add in some white wine followed by the pasta and lemon juice, seasonings, and then of course, a big helping of ricotta cheese and fresh spinach. This recipe comes together really quickly so I love it for a busy Sunday or for when you are wanting a cozy weeknight meal.
Over head shot of sausage ricotta pasta in a pan

To make this dish, you will need:

  • Ground sausage – mild or hot works!
  • Pasta – long pastas like spaghetti or shorter noodles like penne or rotini works for this recipe!
  • Garlic
  • Olive oil
  • White wine – not required, but I love the flavor it adds.
  • Lemon juice
  • Spinach
  • Ricotta cheese
  • Parmesan cheese

Close-up of sausage ricotta pasta with spinach in a pan

Recipe Tips and Suggestions:

  • You can use either mild or hot Italian sausage. If you plan to serve this to kiddos, mild is probably best unless you know your kids like a little heat!
  • Any type of pasta can work for this recipe. Long pastas or shorter noodles are fine so use whatever your family likes!
  • Don’t forget to reserve a cup of the pasta water before draining the pasta! I am notorious for accidentally dumping my pasta water, but you really want to save it as the starch in the water helps to thicken the sauce.
  • For extra heat, you can also sprinkle in some red pepper flakes in addition to using hot sausage.
  • I like to slice up extra lemon slices to serve alongside the pasta to drizzle on top. I can never get enough lemon on a dish like this.
  • Not a fan of spinach? You can also use kale, broccoli, or peas.

Sausage Ricotta Pasta on a white plate with fresh lemon slices and fresh spinach in the background

Craving more pasta? Check these recipes out too!
Chicken Pot Pie Pasta
One-Pot Lemon Chicken Pasta
Lemony Chicken and Spinach Pasta
Instant Pot Tuscan Chicken Pasta

Pasta tossed with ground sausage and spinach on a plate with fresh lemon slices in the background
Yield: 4-6 servings

Sausage Ricotta Pasta

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Sausage Ricotta Pasta- This simple recipe uses ground sausage and pasta tossed in a light, but creamy ricotta sauce bursting with fresh lemon and mixed with fresh spinach!

Ingredients

  • 1 pound ground sausage
  • 1/2 pound pasta
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 1 cup reserved pasta water
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • 1 cup part-skim ricotta cheese
  • 2 cups fresh baby spinach
  • salt to taste
  • 1/3 cup grated Parmesan cheese (plus more for serving)

Instructions

  1. In a large skillet, brown the sausage over medium high heat, about 7-10 minutes. Drain fat from pan and remove from the heat and set aside.
  2. While sausage is cooking, prepare pasta of your choice according the package directions. Before draining the cooked pasta, reserve 1 cup of the pasta water and set the reserved water aside. Drain remaining water.
  3. Place the skillet back onto the stove over medium heat. Add the garlic and stir with the sausage for about 30 seconds until fragrant. Add the white wine, followed by the reserved pasta water. Bring to a simmer.
  4. Add in the cooked pasta and toss in the sauce. Drizzle the olive oil and lemon juice over the pasta with some salt to taste. Once fully heated, stir in the ricotta cheese and stir until it is combined with the pasta. Finally, add the spinach and grated Parmesan cheese. Lower heat and continue cooking until the spinach is wilted.
  5. Serve with additional Parmesan cheese and more lemon slices if desired.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 640Total Fat: 47gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 95mgSodium: 1307mgCarbohydrates: 25gFiber: 1gSugar: 2gProtein: 27g
© Stephanie

Sausage Ricotta Pasta

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