Fresh Pappardelle With Sausage Fennel And Ricotta Food

PAPPARDELLE WITH SAUSAGE & FENNEL SEED BOLOGNESE

Steps:

• Boil the sausages in their skins in a pan of water for 10 minutes. Cool slightly, then snip off the skins and discard, and finely chop the meat.
• Cook the pasta according to the packet instructions. Meanwhile heat a non-stick frying pan and toast the fennel seeds for a minute or so to bring out their flavour. Tip the seeds on to a plate, then add the oil to the pan and fry the shallots or onion and garlic for about 5 minutes until soft.
• Stir in the chopped sausages, red wine, tomatoes and tomato purée and simmer for 8-10 minutes or so until the tomatoes have cooked down to make a sauce.
• Drain the pasta, return it to the pan and toss in the sauce with the fennel seeds, Parmesan and parsley. Hand round extra Parmesan at the table.

FRESH PAPPARDELLE WITH SAUSAGE, FENNEL AND RICOTTA

Steps:

• 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.