I’m having a moment with carbs. Well, if you consider an entire month a time frame, then that’s really the gist of it. Today this Ricotta and Sausage Pasta is front stage and it’s a winner!
Anytime you combine pasta, sausage, a white wine and butter sauce and some sort of cheese, it’s basically a guaranteed success am I right? There really isn’t anything bad that could come of that combination – rather it’s just a bowl of everything you ever wanted in life.
By now, it’s a well known fact that for the first 17 years of my life I lived on pasta and grilled cheese. Not much has changed, as I’m pretty sure I’d be just fine if that were the case now. But I like to mix things up every once in a while and jazz up my staples. And if you’re living in a pasta-centric house like me, I can promise you that you’ll love this easy pasta dinner! Adam made it for me YEARS ago when we were working on a job in Minnesota! I have literally zero recollection of where the base recipe came from but it’s incredible.
Need a few more sausage-y recipes to complete your fall cooking plans – I’ve got ya covered:
- Sausage Ragu Polenta Bowls
- Tortellini with Sausage and Mascarpone
- Detroit Style Fennel Sausage Pizza
- Broccolini Sausage Pizza
- Cornbread Stuffing with Sausage
- Sausage and Leek Pasta
- Three Cheese Pesto Pasta Bake
- Sausage Kale and Bean Pasta
- Rigatoni with Broccolini and Sausage
Ricotta and Sausage Pasta
- 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
To make the sauce:
- 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.
- 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.
- 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.