Fresh Pappardelle with Sausage, Fennel and Ricotta

Ingredients

Meat
- 1 lb Italian fennel sausage or fresh sausages, bulk

Produce
- 1 Fennel, bulb
- 1/4 cup Flat leaf parsley, fresh
- 1/4 cup Garlic
- 1/4 cup Shallots
- 2 tsp Thyme, fresh

Refrigerated
- 14 Egg yolks
- 2 Eggs, whole

Canned Goods
- 1 cup Chicken broth

Baking & Spices
- 4 1/4 cups All-purpose flour
- 1 Rice flour

Oils & Vinegars
- 6 tbsp Olive oil

Dairy
- 4 tbsp (1/2 stick (2 oz./60 g unsalted butter, unsalted
- 1/4 cup Parmesan cheese, grated
- 1 cup Ricotta, fresh

Beer, Wine & Liquor
- 1/2 cup White wine, dry

Found on williams-sonoma.com

Description

At first I was skeptical about the 14 egg yolk recipe. This was so worth the time & effort. Hope you have a good source for sweet italian sausage. I followed recipe except using champaign instead of wine. This is now a favorite of ours. Freeze extra noodles. I made other noodles, even made ravioli.

Made this for my husband and he loved it! Didnt use the wine or the fennel and it was still amazing!! Will definitely be making this again... William Sonoma recipes have yet to fail me :)

This smelled so good while cooking, my neighbours dropped by because they were enticed by the smell. I cheated and used store bought fresh pappardelle (I know, I know!!) but it was for a weeknight meal. Like all Italian food, the better the ingredients, the better the dish. Different sausages/soft cheeses would make a great variation on the theme. One of the best pasta dishes I have ever tasted!

I just made this recipe and it was wonderful! I followed the recipe except for the following changes. I used dried thyme instead of fresh and burrata in place of the ricotta. I heated the pasta bowls before serving. I would recommend letting the pasta sit in the warm bowls for 2-3 minutes before adding the cheeses to further soak up the sauce. This dish definitely got better the closer you got to the bottom of the bowl!

Just wanted to be sure the 14 eggs is correct? sounds amazing but have made pasta before and never have used this many eggs?

I made this for a date night in, and it was amazing. I also served this as one of many courses for a wine pairing dinner. It was perfect because it was so simple to prepare. My only substitution was goat cheese instead of ricotta. I am not a huge fan of ricotta, and loved the creaminess the goat cheese brought to this dish. I recommend using all the ingredients as listed, especially the thyme. My husband is not a huge fennel fan, but I did not cut back. I dont even think he knew it was in there. It really absorbs all the flavors so well that everything comes together nicely, and no one ingredient is too overpowering.

Caveat: I used dried Farfalle rather than the fresh Papardelli in this recipe. Overall this is a simple, absolutely delicious dish. Suggest using home made stock vs canned or boxed if at all possible. Also, I cut back the butter by 1/4 and the Ricotta by 1/2 and it was still very, very rich. It might be over-powering with the full amounts of both. Suggest going all in with both the fresh thyme and the parsley as they add really nice herbaceous flavors and color contrast. Im generally not a huge fennel fan so I cut it back by about half which was probably unnecessary. The fennel was almost too subtle, so do go ahead with the full amount even if fennel isnt your favorite flavor. This one is definitely going into the "do this one again" file...