Ricotta and Sausage Pasta

Name: Ricotta and Sausage Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 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; ½ 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; ¼ cup torn fresh flat-leaf parsley; ¼ cup grated Parmesan cheese

User Reviews

5.0

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Calories
1331 kcal
Course
Main Course
Cuisine
American

Ricotta and Sausage Pasta

Demi Owens

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

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Ingredients

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
½ 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
¼ cup torn fresh flat-leaf parsley
¼ cup grated Parmesan cheese

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Instructions

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.

Meanwhile

While the sauce is reducing, cook the pasta according to the package directions. Drain the pasta, reserving ¼ 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.

Notes

If you aren't doing it yet, I highly recommend the habit of always reserving some pasta cooking water before draining. It is the perfect way to finish off any sauce you want to serve.

Nutrition Information

Show Details

Calories 1331kcal (67%) Carbohydrates 100g (33%) Protein 45g (90%) Fat 84g (129%) Saturated Fat 31g (155%) Polyunsaturated Fat 9g Monounsaturated Fat 39g Trans Fat 1g Cholesterol 250mg (83%) Sodium 1147mg (48%) Potassium 1100mg (31%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 1934IU (39%) Vitamin C 23mg (26%) Calcium 322mg (32%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 1331 kcal

% Daily Value*

Calories	1331kcal	67%
Carbohydrates	100g	33%
Protein	45g	90%
Fat	84g	129%
Saturated Fat	31g	155%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	39g	195%
Trans Fat	1g	50%
Cholesterol	250mg	83%
Sodium	1147mg	48%
Potassium	1100mg	23%
Fiber	7g	28%
Sugar	8g	16%
Vitamin A	1934IU	39%
Vitamin C	23mg	26%
Calcium	322mg	32%
Iron	6mg	33%