Ricotta and Sausage Pasta


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I’m having a moment with carbs. Well, if you consider a month long time frame a moment then that’s really the gist of it. Today this Ricotta and Sausage Pasta is front stage and it’s a winner!

Ricotta and Sausage Pasta from www.whatsgabycooking.com (@whatsgabycookin)

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!

Ricotta and Sausage Pasta

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Gaby Dalkin
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  • 1 lb Pappardelle pasta
  • 6 tablespoons olive oil
  • 1 pound Italian fennel sausage casings removed
  • 1 fennel bulb cored and julienned
  • 2 leeks halved, trimmed, white parts only, and sliced
  • 1/2 cup white wine
  • 1 shallot diced
  • 4 cloves garlic minced
  • 2 teaspoons fresh thyme
  • 1 cup chicken broth
  • 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 sauté 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.
Ricotta and Sausage Pasta: Chef Vision

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  1. Sarah | Broma Bakery

    For some reason whenever I eat Pappardelle I tend to have two times the normal amount of pasta. It’s just so easy to gobble up those beautiful big ribbons of noodle. Also the word noodle. NOODLE.

  2. Jenna

    Yumm!! This looks like the perfect dinner when we are craving pasta! Great flavors!

  3. naomi

    Pasta is always a good choice to me, so this dish would be in my regular rotation!

  4. Gabbi

    Made it! Added mushrooms (because when I see white wine sauce, I just have to). It was delish!!!! You are correct, can’t go wrong with cheese, pasta, and butter!

    In fact, this is going to the be on the menu for my supper club that I host this month. Well, at least a version of it – adding mushrooms and peas, without sausage so I can serve turkey meatballs as well, and Chrissy Teigan’s take on caprese salad to go with! Since this pasta recipe is light and without heavy cream, I hope it will pair well with my meatballs that are served in crushed tomatoes. We’ll see how it turns out.

  5. Sarah

    Fennel bulbs can be hard for me to track down, what would be a good substitute for them?

    • Jo

      Look for fennel or anise seed in the spice section. Add a teaspoon or so of the seeds, crushed, along with some extra leeks or sweet onion.

  6. Marny

    Yum! We loved this. I had some spicy Italian sausage I needed to use up so we used that instead of the fennel sausage, but it was still excellent. This would also work great with broken lasagna noodles.