Ricotta and Sausage Pasta
Some of the most incredible Ricotta and Sausage Pasta you'll ever have! This creamy sausage pasta is perfection for fall or winter!
Servings: 4 people
- 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.