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Sausage and Ricotta with Pumpkin Marinara

(Serves 4-6)
Course Main Dishes, Soups/Stews
Cuisine Carnivore, Keto, Low Carb, NSNG


  • 1 tablespoon olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 pound (or 4 links) uncooked mild Italian sausage, casing discarded
  • 1 jar Eat Happy Kitchen Pumpkin Marinara
  • 1/2 pound broccolini, cut into 1” pieces
  • 1/2 cup fresh ricotta cheese


  • In a large, flat bottomed nonstick pan or Le Creuset, heat olive oil on medium high heat until shimmering. Cook onion until softened and fragrant, about 3-4 minutes. Add minced garlic and cook additional 1 minute.
  • Add sausage to pan and cook until browned and cooked through, breaking up clumps into bite-sized pieces. Pour in jar of Pumpkin Marinara. Bring to a rolling boil and stir in broccolini pieces. Cover, turn down heat, and let simmer 6-8 minutes, or until broccolini is bright green and tender when pierced with a fork. Remove from heat.
  • Tuck teaspoons of fresh ricotta throughout the dish, re-cover pan and let ricotta heat up for 1-2 more minutes. Uncover and serve immediately.
Keyword halloween, holiday, thanksgiving
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