The first time I had this dish was at Ajax Tavern in Aspen, CO about five years ago. Since then I’ve come up with my own version, so that I can indulge anytime I want. This dish is a cakewalk to throw together, and utterly delicious.
1 pack of egg pappardelle (8.8 oz.)
½ pound of fresh spicy lamb sausage (casings removed)
2 tbsp. olive oil
2 cloves garlic (smashed)
½ cup ricotta cheese
½ cup red wine (Cabernet)
1 bottle of high quality Marinara sauce
1 ½ tsp. crushed red pepper
Fresh ground black pepper
The How To…
Bring a large pot of water to a boil over high heat with a few pinches of salt. Add the pasta and cook until al dente, stirring occasionally, about 7 to 8 minutes. Drain pasta and set aside.
Meanwhile, in a large skillet warm the olive oil over high heat. Add the garlic and cook until tender, about 3 minutes.
Add the lamb sausage meat, and red pepper flakes. Cook until the lamb has browned and the juices have evaporated. Remove garlic cloves.
Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half.
Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the ricotta and stir until mixed. Add the pasta and stir to coat. Season with salt to taste. Plate and finish with a little olive oil, fresh basil, ground black pepper, and grated Parmigiano Reggiano.