Creamy Lemon Pasta

Directions

1. Bring a large pot of water to a rolling Season liberally with kosher salt.

2. While the water comes to a boil, heat a large, deep 12-inch skillet over medium-high heat. Add the Use a spoon to break up the meat into bite-sized pieces.

3. When the sausage is almost cooked through, add the shallots. Cook 2-3 minutes until the shallots are starting to soften. Add the garlic, cook for 1 minute until fragrant.

4. Add wine and cook, scraping up any brown bits from the bottom of the pan, until wine has reduced. Add cream, lemon juice and salt. Bring to a boil and reduce to a simmer. Simmer for 5 minutes until slightly thickened. Season to taste with salt and pepper.

5. While the cream and sausage mixture thicken, drop the pasta into the boiling

6. When the pasta is just shy of al dente, use a sieve or slotted spoon to transfer it to the cream and pasta mixture. Add the ricotta, basil and lemon zest. Toss to combine. If needed add a little bit of starchy pasta water to loosen up the sauce. Season to taste with salt and pepper.

7. Serve with freshly grated parmesan cheese if desired.