Pasta with Italian sausage and vegetables in a frying pan

Ingredients:

• 450 g of bow-shaped pasta (farfalle)
• 1 cup whole milk ricotta
• Zest and juice of 1 lemon
• 2 tbsp. l. olive oil
• 450 g raw Italian sausage without casing
• 1 tbsp fresh oregano, chopped
• 2 tsp red pepper flakes
• 3 cloves garlic, crushed
• 1 sweet onion, such as Vidalia, thinly sliced
• 1 bunch broccolini, cut into 2cm pieces
• 0.5 cups canned sweet peppers, sliced ​​into strips, patted dry
• 0.5 cups yellow cherry tomatoes, halved
• 0.5 tbsp. freshly grated parmesan
• 10-12 fresh basil leaves
• 1 ciabatta or focaccia, warmed, for serving

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
2. In a small bowl, combine ricotta and lemon zest, season with salt and pepper to taste, and set aside.
3. Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Divide the sausage meat into 2-5 cm (1-2 inch) pieces and add to the skillet. Cook for 60-90 seconds, then flip and cook for another minute. Add the oregano, crushed red pepper, garlic, and onion and cook, stirring occasionally, until the sausage is cooked through, about 4 minutes.
4. Add the broccolini and bell pepper. Ladle 2/3 cup of the pasta cooking water into the pan. Cook until the sauce thickens and the broccolini is tender, about 3 minutes.
5. Drain the pasta when it is cooked.
   
   Remove the pan from the heat and add the pasta, lemon juice, yellow tomatoes, and Parmesan. Top with ricotta, tear basil leaves into large pieces, and sprinkle over the pasta. Serve with bread.