Bison Sausage Pasta with Ricotta

Bison Sausage Pasta with Ricotta

This recipe was inspired from one of my favorite cooking magazines, Ricardo. It is easy, quick and full of flavor. Great for those busy evenings or a night you just don't feel like doing too much. 

Serves: 6 people      Time: 30 minutes 


6 bison German sausages

2 Tbsp olive oil

2 cloves garlic, minced

¼ cup white wine

1-28oz diced tomatoes

2 ¼ cup pasta shells

¾ cup grated Parmigiano-Reggiano cheese

¾ cup fresh ricotta cheese

Small fresh basil leaves


  1. Remove the casing and break up the sausage in large, non-stick pan with the oil and garlic. (Or if preferred, dice up the sausage instead)
  2. Deglaze with the white wine and cook until almost dry. Add the tomatoes, season with salt and pepper, cover and simmer for 15 minutes.
  3. Meanwhile, heat a pot of salted water and cook pasta until tender. Add to the cooked pasta to the pan with the tomatoes and sausage. Add parmesan and season with salt and pepper as needed. Stir together, top with ricotta and basil and serve.

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