This dish is inspired from a recipe by the Pasta Queen and another one from my mate Christian Petracca. It takes about 20 minutes to make, very simple but delicious flavours with the lemon and ricotta.
Recipe: https://www.andy-cooks.com/blogs/recipes/sausage-lemon-ricotta-pasta
Give it a try and let me know what you think.
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46 Comments
So quiet without Katelyn's question time 😢
That drier, firm style of ricotta is called ricotta salata and is not widely available in US supermarkets. Could the soft, fresh ricotta that is popular here be substituted, maybe with less pasta water? This looks delish!
I used to travel a lot for work, so would book a hotel with a kitchen. I would cook a very similar dish for myself, still make it from time to time; yum!
I've never thought of pairing sausage with a white sauce like this. I always go tomatoe for some reason.
Gonna try that def
14:32 I'd have popped that colander onto the large saucepan so I didn't get drips all over the floor!
(and slip arse over tit when walking back to the cooktop!)
14:40 as soon as I saw the pasta going into the sausage/ricotta/garlic lemon juice, I immediately thought it would have been better to transfer the pasta into the large saucepan at the sink, then tip the sauce on top!
14:48 comedic relief… yep! Nailed that one!
16:26 cue the tip to the bigger saucepan/pot… lol
Personally, I reckon that gorgeous dish could benefit from a spinkling of a few chilli flakes and a decent grind of black papper.
fancy chef made weeknight homecooking dinners is one of the many reasons we all love you Andy, thanks mate
yet to find a pork sausage in Australia that can be used for its content and not give the dish that shit sausage flavour, any suggestions? not sure if it's emulsifying compounds or the many chemicals but all the readily available snags have that flavour, ya know?
Where'd you get the snags from? Me wanting.
What's the benefit using sausages like this instead of just meatballs?
Love this, making this one later in the week for sure.
How long did it take for you to be able to cook from instinct or intuition rather than following a recipe? Do you have any tips on how to get to this level as a home cook, beyond just repetition, repetition, repetition? (Particularly for anyone with limited attention spans…)
The background music on this is strangely disturbing 😮
But a very nice recipe
That looks so good! A couple of observations. I use sausage meat (skinned sausages) in a similar way (with a tomato sauce) but I just flatten them and then slice them once cooked. I have an amazing stainless steel protein press that I bought from some guy in Australia. 😉 It's perfect for that. On the one-pot idea, how about cooking the sauce and then the pasta in that big pot? Less risk of the pasta drying out. Make double the sauce and leave the rest for the next day – with pasta or rice. "Andy, transfer it to the bigger pot!" I shouted at the screen – and you did. 🙂
Dude… It feels like you are baked out of your mind in the episode- .)
Thanks Chef!
That did look delicious. I’m sure you both enjoyed.
Hi Andy, this looked delicious… I’m not a fan of ricotta cheese, do you think a soft goats cheese would work? Thanks
It's lovely to see also that Andy has bad days, where everything seems to go against you. Lovely recipe Andy!
Yummmm
Hey Andy. Great work again. Thanks
I do the same recipe but with preserved lemons.
Lovely recipe thank you. We were on a city bus tour in Montreal and the couple behind us were Aussies and they said NZ is the place where vowels go to die 🤣. After watching a UK programme where people went to test lifestyles abroad they went to NZ and we still call the deck a dick and a kennel a kinnel 🤣
Damn, Andy you have some amazing taste in music! Lil Sims on the shelf this week 1010 album !!
Extra garlic is a non-negotiable!
I've never been drawn to make a recipe until now. Brought ingredients and made immediately! Love an alternative to using cream! It was incredible, Thank you ❤
Andy. What brand of hob are you using? Is it residential or commercial? Cant seem to get enough heat from my current gas hob and looking to upgrade. Thanks!
Kitchen: a place for everything with everything is in its place. Andy: can’t find sod all 😂❤
Hi Andy, hello from the UK. Love the content of this and your main channel. Having purchase a few items from watching your videos. The Skottsberg wok(saucier) is nice pan, I currently cook on a ceramic hob, any tips on use as it seams to heat up more in the middle than the rest. Am I doing something wrong
Where was Katelyn ? 😮😢
We expected her to chat along and tease you with your left hand skills on this one !! 😅😅
❤! 🧄
Yum Yum I just made this for dinner the best pasta I have eaten so full of flavour I also added mushrooms. My fav will be making this again.
I preferred when Kaitlyn was in the kitchen too while cooking and you guys were just chatting away together
Made this tonight. Omg it was so delicious. Pretty easy too. Mine came out just like Andy’s! Thanks!
So we call it Fasta-pasta?
That looks so delicious
I will never understand what people enjoy about ricotta.
The sausage ricotta base is so versatile for pasta sauces! I made it with spinach and thinly sliced garlic, parmesan, cream and lots of rosemary and a bit of nutmeg and pepper.
One of the things that I have been wondering when it comes to your video's, is serving size. You're generally showing meals that serve like 2 or 3 people, but I am moving in with my parents soon (cost of living sucks) and I now have to feed a family of 8 every night. 6 adults, 2 tweens. Having to try and figure out how to increase portions, without drastically increasing dishes and workload has been so hard, especially when we, as a family, can't really afford to buy really expensive ingredients when it's just the 4 of us. The slow cooker gets a work out, and we do have a bbq which helps, but sometimes we can't run the bbq or the slow cooker forgot to go through the dishwasher. And sometimes what you're cooking with is just too expensive. It's fine if it's two or three people, but for 8 people, it's not feasible. Multi-generational homes are increasing in popularity, so some suggestions on how to cook a heap of food each night without going bankrupt, and in 30mins or less would be so helpful. Like, how to increase portions when a recipe says it only feeds 2 people as I can't just double everything and have it still work taste wise. I know cheap bogans who grew up on sausage and mash aren't really your audience lol, but I want to cook delicious food that takes next to no time or organisation, and not cost me $400 a week. Any suggestions Chef? P.S. I am looking at cooking classes, but that's hard with kids and working etc.
I'm so excited for the Ahi video. Some of the best food I've ever had.
this looks great. My family is a bit fussy when it comes to food. But i think even they would like this. Gonna run this by them and see what they think. I love how you keep the bits that dont go quite right, like the small burning of the arm. or not getting all the past in the pot in one go. Makes it more relatable, and encourages people to try the dish. This is why i love this channel and the main. Keep up the good work
Has there always been music in the background?
This is the most discombobulated I’ve ever seen Andy Cook! 😂😂😂
why do chefs put parsley on absolutely everything – ruins so many dishes for me…the taste (BUT that's from the UK where we had all that tight leafed parsley -= not of the flat leaf stuff we see now – awful taste. )
I have a small kitchen but I think 2 pans are necessary for pasta, tbh leaving the cooked pasta in the colander just kills it, it gets sticky, it breaks apart, it keeps cooking unevenly, nah. washing the pasta pot is very easy, you don't even need that much soap. to me it's being lazy, but you guys do you!😆
another thing, in italy when mamma cooks for the family she does exaclty that, pasta and sauce back into the big pot, and mix it with the spoon. good luck tossing 1 kilo of pasta…
This does not need to be a 20min video.