Recipe
NOLA's Fennel Rigatoni Pasta with Italian Sausage, Whipped Ricotta, Marinara
Ingredients
- 1 pound fresh or dried rigatoni
- 1 pound Fennel Sausage [3]
- 2 cups Homemade Marinara Sauce [4]
- 1 recipe Whipped Ricotta [5]
- Grated Parmigiana-Reggiano, for garnish
- Basil chiffonade, for garnish
Directions
Bring a large pot of salted water to a boil. Add the rigatoni and cook for 4 minutues for fresh pasta and 8 to 9 minutes for dry pasta. Drain, reserving about 1/4 cup of the pasta water, and set aside.
In a large saucepan over medium-high heat cook the Fennel Sausage until brown, about 4 minutes. Add the marinara and stir well. Add the pasta to the sauce and toss well. If the sauce is too thick, add a little of the pasta water.
Evenly divide the Whipped Ricotta between six plates and using the base of a spoon, spread the ricotta on the bottom of the plate. Divide the pasta and sauce among the plates. Garnish with freshly grated Parmigiana-Reggiano and basil chiffonade.
Serve immediately.
Recipe Details
- Source: Emeril's Test Kitchen and NOLA Restaurant [8]
- Dish Type: Pastas [9]
- Cuisine: Italian [10]
- Cooking Method: Combination [11]
- Occasion: Any [12]
- Effort Level: Moderate [13]
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