I like wild mushroom and primavera variants, but there a lot of different ways to go with a white. Generally, I don't use ricotta just because I've found that where it adds an interesting contrast in reds, it tends to leech flavor out of the whites (or at least enhances the elements that need to be balanced more...)

White pepper and seasoning in general will help. I think you'd also see a marked improvement if you make your own alfredo or other fortified bechamel and were to switch over to spicy Italian sausage. You can also look into things like roasted bell pepper or eggplant. Also, always use the best cheese you can get... and I will actually recommend a trip to Formaggio for this since so much rides on the cheese. I tend to use parm, moz, and fontina liberally.