Fresh Pappardelle With Sausage, Fennel And Ricotta Recipe

Name: Fresh Pappardelle With Sausage, Fennel And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce:; 6 Tbs. olive oil; 1 lb. (500 g) bulk Italian fennel sausage or fresh sausages,; casings removed; 1 fennel bulb, cored and julienned; 1/2 cup (4 fl. oz./125 ml) dry white wine; 1/4 cup (1 1/2 oz./45 g) diced shallots; 1/4 cup (1 1/2 oz./45 g) chopped garlic; 2 tsp. fresh thyme (optional); 1 cup (8 fl. oz./250 ml) chicken broth; 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter; 1 cup (8 oz./250 g) fresh ricotta, preferably Bellwether Farms; 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley; 1/4 cup (1 oz./30 g) grated Parmesan cheese

Servings: persons

For the sauce:
6 Tbs. olive oil
1 lb. (500 g) bulk Italian fennel sausage or fresh sausages,
casings removed
1 fennel bulb, cored and julienned
1/2 cup (4 fl. oz./125 ml) dry white wine
1/4 cup (1 1/2 oz./45 g) diced shallots
1/4 cup (1 1/2 oz./45 g) chopped garlic
2 tsp. fresh thyme (optional)
1 cup (8 fl. oz./250 ml) chicken broth
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
1 cup (8 oz./250 g) fresh ricotta, preferably Bellwether Farms
1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
1/4 cup (1 oz./30 g) grated Parmesan cheese

1
To make the sauce, in a large saute pan over medium heat, warm the olive oil. Break the sausage into nickel-size pieces and add to the pan along with the fennel. Saute, stirring occasionally, until lightly browned, 5 to 8 minutes. Add the wine, shallots, garlic and thyme. Cook until the wine is reduced by about half and the smell of alcohol no longer persists, about 3 minutes. Add the chicken broth and butter and continue cooking until the mixture is reduced by about three-quarters, 3 to 5 minutes.
2
While the sauce is reducing, bring a large pot of salted water to a boil over high heat. Once the sauce has reduced, add 1 lb. (500 g) of the pappardelle-about two-thirds of the total-to the boiling water and cook until al dente (tender but firm to the bite), 2 to 3 minutes. Drain the pasta, reserving 1/4 cup (2 fl. oz./60 ml) of the cooking water. Add the reserved cooking water and the pasta to the saute 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 immediately. Serves 4.
3
Ari Rosen, Co-Owner and Chef, Scopa, Healdsburg, CA.

2304

kcal

Calories

243

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the sauce:, 6 Tbs. olive oil, 1 lb. (500 g) bulk Italian fennel sausage or fresh sausages,, casings removed, and more.

Yes, Fresh Pappardelle With Sausage, Fennel And Ricotta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Pappardelle With Sausage, Fennel And Ricotta

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