Why is there no cream in the recipe?

Alternatively, "you forgot to list the cream". Nope! No heavy whipping cream here. The whole milk and ricotta cheese adds all the creaminess you need!

Instead of whole milk, can I use skim milk or a milk alternative?

You can definitely use skim milk but I wouldn't suggest a milk alternative, just because of the flavoring. Be aware if you do use skim milk, you'll be lowering the fat content so the pasta dish won't be quite as creamy.

Do I have to use spicy Italian sausage?

No, you can easily swap it out with regular/mild Italian sausage or a meat alternative of your choice. Do keep in mind that using mild Italian sausage will remove any spice level from the dish, and a meat alternative will somewhat change the texture.

Creamy Spicy Sausage Pasta - Aberdeen's Kitchen

Name: Creamy Spicy Sausage Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb short cut pasta (I used mezzi rigatoni); 1 tablespoon extra virgin olive oil; 1 lb spicy Italian sausage; 1/2 yellow onion, diced; 4 garlic cloves, minced; 1 tablespoon Italian seasoning; 1 tablespoon tomato paste; 1 cup whole milk ricotta cheese; 1/4 cup red wine or red wine vinegar; 2 cups chicken broth; 1 cup whole milk, warmed*; 14 ounces tomato sauce; 3/4 cup parmesan cheese, shredded; 1 tablespoon fresh basil, roughly minced; 1 tablespoon fresh oregano, roughly minced; Optional: 1 teaspoon dried fennel; Optional: 1/2 cup baby spinach, roughly chopped; Coarse salt, ground black pepper to taste

Description

Save time and energy in the kitchen with this one pot creamy spicy sausage pasta recipe! Perfect for a busy weeknight, this quick and easy stove top dinner is done in a single skillet in just 30 minutes. Plus, it packs a delicious punch that the whole family will enjoy!

Ingredients

Units Scale

1 lb short cut pasta (I used mezzi rigatoni)
1 tablespoon extra virgin olive oil
1 lb spicy Italian sausage
1/2 yellow onion, diced
4 garlic cloves, minced
1 tablespoon Italian seasoning
1 tablespoon tomato paste
1 cup whole milk ricotta cheese
1/4 cup red wine or red wine vinegar
2 cups chicken broth
1 cup whole milk, warmed*
14 ounces tomato sauce
3/4 cup parmesan cheese, shredded
1 tablespoon fresh basil, roughly minced
1 tablespoon fresh oregano, roughly minced
Optional: 1 teaspoon dried fennel
Optional: 1/2 cup baby spinach, roughly chopped
Coarse salt, ground black pepper to taste

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Instructions

In a large skillet or braiser, heat olive oil over medium high heat. Add the onion and sausage and cook until onion is somewhat softened and sausage is no longer pink, about 5 minutes.
Stir in the garlic and spinach (if using) and cook for 1 minute, until garlic fragrant.
Stir in tomato paste, Italian seasoning, and fennel if using. Cook for 1 minute, stirring frequently, until tomato paste starts to brown.
Add wine to the skillet. Cook 1 minute, stirring frequently and scraping up any browned bits on the bottom of the pan.
Pour tomato sauce, milk, and broth into the skillet and stir to combine. Add short cut pasta and distribute evenly. Bring to a simmer. Cover and cook until pasta is al dente, about 10 to 12 minutes.
Remove from heat. Stir in basil, oregano, ricotta cheese, parmesan cheese, and salt and pepper to taste. Garnish with any remaining fresh herbs as desired. Serve immediately.

Equipment

Braiser

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Large Skillet

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Chef's Knife

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Notes

While you can use skim milk, whole milk adds a touch more creaminess to this recipe.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Pasta
Method: One Pot
Cuisine: Italian