Fresh Pappardelle With Sausage, Fennel And Ricotta

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!