0 from 36 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 1331 kcal
Course:
Main Course
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.