Creamy Cottage Cheese Pasta

• Salt
• 3 cloves1 tbsp
  Garlicor 1 tbsp Garlic-Infused Olive Oil

  Garlic-Infused Olive Oilor 3 cloves Garlic

  Swap Garlic

  GarlicGarlic-Infused Olive Oil

  Tip

  Add it after the hard sear so it blooms without scorching, about 30 to 60 seconds. Gut-sensitive cooks can swap in garlic-infused olive oil instead.

  Source: Monash University: onion, garlic and infused oils

• 8 oz
  Pasta (Generic)
• 2 cup
  4% Cottage Cheeseor 2 cup Lactose-Free Cottage Cheeseor 2 cup 2% Cottage Cheese

  Lactose-Free Cottage Cheeseor 2 cup 4% Cottage Cheeseor 2 cup 2% Cottage Cheese

  2% Cottage Cheeseor 2 cup 4% Cottage Cheeseor 2 cup Lactose-Free Cottage Cheese

  Swap 4% Cottage Cheese

  4% Cottage CheeseLactose-Free Cottage Cheese2% Cottage Cheese

  Tip

  4% whole-milk cottage cheese is the right call here. The fat carries the lipid-soluble flavor compounds and gives the smooth mouthfeel that makes this read as a vodka-sauce dupe. Low-fat versions blend thinner and read rubbery or dry on the palate. Since we are replacing heavy cream with cottage cheese, the dish is already far lighter in fat than traditional vodka pasta; the few extra grams of fat from 4% are buying you the luxury that makes it work.

• ¼ cup
  Parmesan Cheese

  Tip

  Grate it fresh and toss it with the hot pasta so it melts into the sauce. Use a microbial-rennet vegetarian parmesan to keep it strictly meat-free.

• 2 tbsp
  Extra Virgin Olive Oil
• 2
  Red Bell Pepper

  Tip

  Use medium peppers. Dice into 1/2-inch pieces so they cook through in the time the sausage browns.

• 1 lb
  Spicy Italian Chicken Sausageor 1 lb Italian Pork Sausageor 1 lb Spicy Turkey Sausageor 1 lb Beef Sausage

  Italian Pork Sausageor 1 lb Spicy Italian Chicken Sausageor 1 lb Spicy Turkey Sausageor 1 lb Beef Sausage

  Spicy Turkey Sausageor 1 lb Spicy Italian Chicken Sausageor 1 lb Italian Pork Sausageor 1 lb Beef Sausage

  Beef Sausageor 1 lb Spicy Italian Chicken Sausageor 1 lb Italian Pork Sausageor 1 lb Spicy Turkey Sausage

  Swap Spicy Italian Chicken Sausage

  Spicy Italian Chicken SausageItalian Pork SausageSpicy Turkey SausageBeef Sausage

  Tip

  Remove casings before cooking. Crumble small for maximum browning surface area.

• ¼ cup
  Tomato Paste

  Tip

  Caramelization is the unlock here. Once the paste hits the rendered fat, give it 1-2 min until it goes from bright red to brick-red and smells roasted. This is what makes the sauce taste like restaurant vodka pasta instead of jar marinara.

• 1 tsp1 tbsp
  Red Pepper Flakesor 1 tbsp Calabrian Chili Paste

  Calabrian Chili Pasteor 1 tsp Red Pepper Flakes

  Swap Red Pepper Flakes

  Red Pepper FlakesCalabrian Chili Paste

  Tip

  Crushed red pepper flakes are the common-pantry default. Start with 1 tsp and add more for more heat. For a fruitier, smokier heat, swap in Calabrian chili paste.

• Optional
• 2 cup
  Spinach

  Tip

  Two big handfuls wilt down to almost nothing, so do not be shy. Folds in at the end for color.

Steps

1. Season the peppers with ½ tsp Salt.

   ~1m

2. Add 3 cloves Garlic and cook until fragrant.

   ~1m

3. Add 1 T Garlic-Infused Olive Oil and cook until fragrant.

   ~1m

4. Bring a large pot of lightly salted water to a boil.

   ~8m

5. Scoop out 1 cup of the pasta water and set it aside.

   ~1m

6. Drain the Pasta.

   ~1m

7. Add the drained Pasta to the skillet.

   ~1m

8. Blend the 2 C Cottage Cheese with 1/2 cup of the pasta water until completely smooth.

   ~2m

9. Blend the 2 C Lactose-Free Cottage Cheese with 1/2 cup of the pasta water until completely smooth.

   ~2m

10. Blend the 2 C 2% Cottage Cheese with 1/2 cup of the pasta water until completely smooth.

    ~2m

11. Add grated ¼ C Parmesan Cheese and toss with the hot pasta until it starts to melt.

    ~1m

12. Turn the skillet heat OFF.

    ~1m

13. Pour in the blended Cottage Cheese and stir to coat.

    ~1m

14. Pour in the blended Lactose-Free Cottage Cheese and stir to coat.

    ~1m

15. Pour in the blended 2% Cottage Cheese and stir to coat.

    ~1m

16. Loosen with more of the pasta water if too thick.

    ~1m

17. Season with Salt to taste.

    ~1m

18. Heat 2 T Extra Virgin Olive Oil in a large skillet over medium heat.

    ~2m

19. Add 2 Red Bell Pepper and saute until softened and deeply caramelized, with charred spots on the edges.

    ~8m

20. Add 1 lb Spicy Italian Chicken Sausage and break it up with a wooden spoon until browned.

    ~6m

21. Add 1 lb Italian Pork Sausage and break it up with a wooden spoon until browned.

    ~6m

22. Add 1 lb Spicy Turkey Sausage and break it up with a wooden spoon until browned.

    ~6m

23. Add 1 lb Beef Sausage and break it up with a wooden spoon until browned.

    ~6m

24. Drop 8 oz Pasta into the boiling water and cook al dente per package.

    ~10m

25. Stir ¼ C Tomato Paste into the pan and cook until deep brick-red.

    ~3m

26. Stir in 1 tsp Red Pepper Flakes.

    ~1m

27. Stir in 1 T Calabrian Chili Paste.

    ~1m