Ricotta and Sausage Pasta
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(12)
Ingredients
4 servings
- 1 lb pappardelle pasta
- 6 tablespoons olive oil
- 1 pound Italian fennel sausage, casings removed
- 1 fennel bulb, cored and thinly sliced
- 2 leeks, halved, trimmed, white parts only, and sliced
- 1/2 cup white wine
- 1 shallot, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme
- 1 cup chicken stock
- 4 tablespoons unsalted butter
- 1 cup fresh ricotta
- 1/4 cup torn fresh flat-leaf parsley
- 1/4 cup grated Parmesan cheese
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Preparation
Step 1
To make the sauce:
Step 2
Heat the oil in a large pan over medium heat. Break the sausage into small pieces and add to the pan along with the fennel and leeks. Sauté, stirring occasionally, until lightly browned, 5 to 8 minutes. Use a wooden spoon to continue to break up the sausage into bite sized pieces. Add the wine, shallots, garlic and thyme. Cook until the wine is reduced by about half, about 3 minutes. Add the chicken broth and butter and continue cooking for 3 to 5 minutes until the liquid has reduced by half.
Step 3
Meanwhile
Step 4
While the sauce is reducing, cook the pasta according to the package directions. Drain the pasta, reserving 1/4 cup of the cooking water. Add the pasta water and the pasta to the sauté pan with the sauce. Toss until the sauce coats the pasta, about 30 seconds.
Step 5
Transfer to a large serving bowl, top with dollops of the ricotta and the parsley and toss to combine. Sprinkle the Parmesan on top and serve.
Step 6
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