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Italian Sausage Pasta Skillet

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Italian Sausage Pasta Skillet

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Curated for Stockpot by Nirmala

Stockpot recipe team

Italian Sausage Pasta Skillet

A recipe from the web

P0Y0M0DT0H16M0.000SServes 4Medium

Original source

Recipe by Ree Drummond on Food Network

Stockpot imported and organized this recipe. Credit and the original post stay attached wherever it is shared.

https://www.stockpotai.com/recipes/italian-sausage-pasta-skillet

What you'll need

Ingredients

Kosher Salt
1 pound Bow-tie Pasta
1 cup Whole-milk Ricotta
1 Lemon
Freshly Ground Black Pepper
2 tablespoons Olive Oil
1 pound Bulk Italian Sausage
1 tablespoon Fresh Oregano
2 teaspoons Crushed Red Pepper
3 cloves Garlic
1 Sweet Onion
1 bunch Broccolini

1/2 cup Jarred Roasted Red Bell Pepper Strips

1/2 cup Yellow Cherry Tomatoes

1/2 cup Freshly Grated Parmesan

10 to 12 Fresh Basil Leaves

1 Loaf Ciabatta or Focaccia

Cook it step by step

Method

1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
2
Mix together the ricotta and lemon zest in a small bowl and season with salt and pepper; set aside.
3
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.
4
Drain the pasta once cooked.
5
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.

View the original recipe by Ree Drummond