Ricotta and Sausage Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
1331 kcal
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Course
Main Course
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Cuisine
American
Ricotta and Sausage Pasta
Description
To prepare this dish, sausage crumbles are browned with thinly sliced fennel and leeks, adding a subtle anise note and sweetness. White wine is added and reduced to concentrate flavor before incorporating garlic, shallots, fresh thyme, chicken stock, and butter, which together form a glossy sauce.
The pappardelle pasta is cooked separately and combined with the sauce along with reserved pasta water to help the sauce cling to the noodles. Dollops of fresh ricotta and torn flat-leaf parsley add creaminess and a bright contrast, while grated Parmesan on top contributes a savory finish.
This pasta offers a balanced combination of textures and flavors, with the richness of sausage and cheese complemented by the mild sweetness of vegetables and herbs. It works well as a standalone meal for a comforting evening.
Ingredients
- 1 lb pappardelle pasta
- 6 tablespoons olive oil
- 1 pound fennel sausage Italian, casings removed
- 1 fennel bulb cored and thinly sliced
- 2 leek halved, trimmed, white parts only, sliced
- ½ cup white wine
- 1 shallot finely chopped
- 4 cloves garlic minced
- 2 teaspoons thyme fresh
- 1 cup chicken stock
- 4 tablespoons butter unsalted
- 1 cup ricotta cheese fresh
- ¼ cup flat-leaf parsley torn, fresh
- ¼ cup Parmesan Cheese grated
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
- Reserve some pasta cooking water before draining to adjust the sauce’s consistency when mixing.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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