Creamy Tomato Sausage Pasta with Herbed Ricotta

Start heating a pot of water for the pasta, following the cooking instructions on the packaging. In a large skillet over medium heat, add sausage and cook until browned, breaking it apart as it cooks.

Add the diced yellow onion and sauté until softened, about 4–5 minutes.

Add 2 cups of mushrooms to the skillet and sauté for a few more minutes until lightly browned.

Stir in 3 minced garlic cloves, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon dried oregano. Cook for 1–2 minutes, just until fragrant.

Add 3 tablespoons tomato paste, 1 cup vegetable broth, and 1 1/2 finely chopped Roma tomatoes to the skillet, stirring until everything is well combined. Bring the sauce to a gentle simmer and cook uncovered for about 15 minutes, allowing it to thicken and deepen in flavor.

While the sauce simmers, make the ricotta topping. In a small bowl, stir together 1/2 cup ricotta, 1/2 teaspoon oregano, and a pinch of salt and pepper until creamy and well combined.

Stir in 1 1/2 cups of chopped kale and cook until wilted.

Stir in 1 cup of Parmesan cheese and 1/2 cup of half-and-half, mixing until the cheese has melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

Drain the pasta and toss it with the sauce until well coated. Serve with a dollop of the herbed ricotta on top.

Enjoy!

For more delicious Italian recipes, check out these: Easy Chicken Fettuccine Alfredo, Italian Drunken Noodles, Creamy Tomato Sausage Pasta with Herbed Ricotta, and our Roasted Garlic Cheese Bread.