Some of the most incredible Ricotta and Sausage Pasta you'll ever have! This creamy sausage pasta is perfection for fall or winter!
Prep Time10mins
Cook Time20mins
Total Time30mins
Course: Main Course
Cuisine: American
Keyword: Ricotta and Sausage Pasta, sausage pasta, ricotta pasta, ricotta sausage pasta, ricotta pasta sauce, sausage pasta with ricotta
Servings: 4people
Author: Gaby
Ingredients
1lbpappardelle pasta
6tablespoonsolive oil
1poundItalian fennel sausage, casings removed
1fennel bulb, cored and thinly sliced
2leeks, halved, trimmed, white parts only, and sliced
1/2cupwhite wine
1shallot, finely chopped
4clovesgarlic, minced
2teaspoonsfresh thyme
1cupchicken stock
4tablespoonsunsalted butter
1cupfresh ricotta
1/4cuptorn fresh flat-leaf parsley
1/4cupgrated 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.
Meanwhile
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.