← All recipes
Ricotta and Sausage Pasta
Serves 6+
Steps
- To make the sauce, heat the oil in a large sauté 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.
Originally published at whatsgabycooking.com. Reproduced for personal collection.
