Loretta Sebastiani

Loretta Sebastiani
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Macaroni with fresh sausage and ricotta cheese
( Rigatoni salsiccia e ricotta )

Our original home cooking

Rigatoni with ricotta-and-sausage sauce is a quick and easy-to-do recipe. This is a new pasta recipe of mine my husband and I sometimes make at home especially in winter in very cold days. This pasta recipe is similar to a traditional recipe of Calabria (link below) in which sausage is used to prepare sauce but it isn't eaten with pasta. You will need few ingredients: rigatoni (durum semolina short pasta of Italy), ricotta cheese, fresh sausage, good-quality extra virgin olive oil and chives.

difficulty: easy

time: 40 minutes

calories: 542 (kCal)

Ingredients / Serves 4

  • 280g (10 ounces) rigatoni
  • 150g (5 1/3 ounces) fresh horse-meat sausage or fresh pork sausage
  • 250g (8 3/4 ounces) ricotta cheese
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dried chives
  • Salt
  • Pepper, if liked
  • Grated Parmesan cheese, if liked
easy recipe
preparation: 10 minutes
cooking: 30 minutes
total: 40 minutes
How many calories in a serving?
Calories: 542 (kcal) 28 % - 2269 (kJ)
Protein: 18.9 (g) 38 % GDA
Total fat: 27.8 (g) 40 % GDA
Total carbohydrate: 57.8 (g) 22 % GDA
Sugars: 5.4 (g) 6 % GDA

Download free PDF version (219 download).

Rigatoni sausage ricotta recipe

Preparation and cooking

  • - Prepare sausage.
    Peel sausage, crumble its meat and put in a pan with 3-4 tablespoons of water.
    Bring to a boil and cook, half-covered, for 10 minutes or until crumbled sausage loses all its fat.
    Remove crumbled sausage from the pan with a skimming ladle and transfer it in a saucepan with olive oil.
    Season to taste with salt and cook for about 5 minutes to flavor the sauce.
    Add chive once turned off the stove.
  • - Cook pasta.
    Meanwhile cook rigatoni in a large kettle of boiling salted water according to package directions.
    Melt ricotta cheese in a large bowl, after sieving it, using some tablespoons of the water in which you are cooking pasta.
  • - The last step.
    Drain rigatoni and pour them onto the bowl, combine with the sauce, stir.

Just before serving

  • - Serve your pasta dish immediately accompanied with a bowl or grated Parmesan.



  • - You can use pork sausage if you don't like horse meat or don't find it.
  • - If you have some pasta left you can warm it up the day after.
  • - You can prepare sausage ahead. Crumble and boil it. Then chill it until you prepare this recipe.
  • - Put a little bowl with grated Parmesan cheese on the table. Every guest will be able to sprinkle it on his own dish according to his taste.
    It's a mistake to serve every pasta dish sprinkled with Parmesan or Pecorino cheese if you don't know the habits of your guests.

Menu planning

  • - Prepare this pasta dish fo your family as one-plate meal. It's a too hearty dish to be made for a full menu.
  • - Don't make it too often ;)

Useful links for this recipe

Healthy eating

  • - This pasta recipe with ricotta and sausage is one-plate meal. It's rich in calories and so you should complete the meal with raw vegetables if you are still hungry and fresh fruit.
    Here are the doses per head: 70g (2 1/2 ounces) rigatoni, 60g (2.1 ounces) ricotta cheese, 30 to 40g (1 to 1 1/2 ounce) fresh sausage, chives and 2 teaspoons olive oil.
  • - This recipe is OK for people with tomato intollerance or allergy.
  • - In the nutrition facts there are no Parmesan cheese.


What's the right wine for " Macaroni with fresh sausage and ricotta cheese "?

My husband and I recommend you to pair red wines such as Contea di Sclafani (a structured red wine from
Sicily) or another red wine such as Montepulciano d'Abruzzo (wine of Abruzzi)