Description
Inspired by a sun-drenched trattoria in Tuscany and perfected in a cozy home kitchen, this dish brings bold comfort with zero stress. Caramelized fennel, buttery sauce, and swoops of ricotta make every bite a memory. Whether it’s date night or pajama dinner, this recipe is pure pasta poetry.
Ingredients
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2 lbs pappardelle (or fettuccine/tagliatelle)
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12 tbsp olive oil
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2 lbs Italian fennel sausage, casings removed
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2 fennel bulbs, cored & sliced (save fronds!)
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4 leeks (white only), halved & sliced
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2 shallots, minced
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8 garlic cloves, minced
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4 tsp fresh thyme (or 1 ⅓ tsp dried)
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1 cup dry white wine
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2 cups chicken stock
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8 tbsp unsalted butter
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2 cups fresh ricotta (room temp)
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½ cup parsley, torn
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½ cup grated Parmesan
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Kosher salt & black pepper
Instructions
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Cook Pasta: Boil in salted water until al dente. Reserve 1 cup pasta water before draining.
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Brown Sausage: In a large skillet, heat 4 tbsp olive oil. Brown sausage in crumbles (6–8 mins). Set aside.
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Sauté Veggies: Add 8 tbsp olive oil. Cook fennel, leeks, and shallots with salt until golden (6–8 mins). Stir in garlic, thyme (1 min).
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Deglaze: Pour in wine. Scrape pan. Simmer 2 mins. Add stock + sausage. Simmer 5 mins.
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Finish Sauce: Lower heat. Stir in cold butter, 1 tbsp at a time, to emulsify. Add pasta and toss. Use reserved water for ideal texture.
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Add Ricotta: Off heat, gently fold in ricotta. Leave creamy ribbons.
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Serve: Sprinkle with parsley, Parmesan, and fennel fronds.
Notes
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Pasta water = sauce MVP. Don’t skip it!
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Don’t overmix ricotta—swirls are prettier (and tastier).
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Leftovers? Reheat gently with a splash of stock.
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Fresh herbs + lemon = lift! Add for brightness.
- Prep Time: 15 min
- Cook Time: 30 min
Nutrition
- Calories: 580 cal Per Serving
- Fat: 34g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g