I don’t cook pasta very often, but when I do I like to switch it up and try new recipes. This pasta doesn’t take very long to make, and the result yields fresh and flavorful dish. The recipe I used was from Cook’s Illustrated, but this recipe is similar. I like to add as much spinach as I can to balance out the carbs and sausage, but I think broccoli would be a great substitute too. The creaminess of the ricotta balances out the spicy Italian sausage creating depth to this otherwise simple meal.