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
Preparation
To make the sauce, in a large sauté pan over medium heat, warm the olive oil. Break the sausage into nickel-size pieces and add to the pan along with the fennel. Sauté, 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.
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 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 immediately. Serves 4.
Ari Rosen, Co-Owner and Chef, Scopa, Healdsburg, CA.
