Rigatoni with Sweet Italian Sausage and Arugula in a Jalapeño Lemon Ricotta Sauce


1 pound sweet Italian sausage

1 pound rigatoni

5 ounce package arugula

3 cloves garlic, minced

4 jalapeños, diced

3 lemons, zest and juice

15 ounce container skim ricotta

1/2 tablespoon Italian seasoning

1 teaspoon, plus a pinch, kosher salt

2 pinches red pepper flakes

1/2-1 cup reserved pasta water (reserve 1 cup, you may only need 1/2)

1/2 cup grated parmesan

fresh grated parmesan for serving


  1. Sprinkle Italian sausage with 1 teaspoon kosher salt and Italian seasoning and cook 5-7 minutes, until browned and crumbly.
  2. Add diced jalapeños and garlic. Let cook until jalapeños soften a bit, a few minutes.
  3. Scoop ricotta onto sausage mixture and add lemon juice. Stir into pork and let cook together 5 minutes.
  4. Add arugula, along with a pinch of kosher salt. Cook until arugula wilts.
  5. Reserve 1 cup of pasta water. Add rigatoni to skillet, along with grated Parmesan. Mix together until well combined. Add lemon zest.
  6. Serve with freshly shredded parmesan and a pinch of kosher salt.


Until next time, Kris