Salsiccia Pasta with Fennel, Lemon & Ricotta

Ingredients

• 4 servings pasta (rigatoni or pappardelle work great)
• 300 g Italian salsiccia (sausage), casings removed
• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 small fennel bulb, finely sliced (or 1 tsp fennel seeds)
• Zest of 1 lemon
• Juice of ½ lemon
• 150 g ricotta
• 50 ml dry white wine (or water)
• Salt and freshly ground black pepper
• Fresh parsley, chopped (optional)
• Grated Parmesan, to serve

Instructions

• Boil the pasta in salted water until al dente. Reserve 100 ml of the pasta water, then drain.
• Meanwhile, heat olive oil in a large pan. Crumble in the salsiccia and fry over medium heat until browned and cooked through (about 7–8 minutes).
• Add garlic and fennel (or fennel seeds). Cook for another 3–4 minutes until soft and fragrant.
• Pour in the white wine and let it reduce for a minute. Add lemon zest and juice.
• Add the cooked pasta and some of the reserved pasta water to loosen the sauce.
• Remove from heat, stir in the ricotta, and mix until creamy.
• Season with salt and pepper. Top with fresh parsley and grated Parmesan.