Epic pasta dish!

Oh man, where do I start with this dish?! On Sundays, we try to have a nice pasta dish from our local, Italian market and usually stick to our favorites. But this Sunday, I had come across a recipe and decided to give it a try, but of course tweaked it - Tyler always teases me because I tweak everything! We just both don't like fennel, so I completely substituted that from the recipe and didn't add parmesan cheese as the ricotta was enough. It was sooooo delicious and will now be added to our repertoire of Sunday night meals :)

  • 1 lb Parsley Basil Pappardelle pasta
  • 6 tablespoons olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 2 leeks, halved, trimmed, white parts only, and sliced
  • 1/2 cup white wine
  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 2 teaspoons fresh thyme
  • 1 cup chicken broth
  • 4 tablespoons unsalted butter
  • 1 cup fresh ricotta
  1. 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 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.
  2. While the sauce is reducing, cook the pasta according to the package directions (I used fresh pasta so it only cooks 2-3 minutes). 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.
  3. Transfer to a large serving bowl, top with dollops of the ricotta and toss to combine.

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