Sleeping with the windows open. Golden leaves spiraling down to the pavement. The smell of burning wood in the fireplace. These are a few of my favorite Fall things. And of course, a comforting bowl of warm pasta–what our friend Katie Cavuto refers to as a ‘hug in a bowl.’ We know the seasons have officially changed when our chef menus at COOK trade crudo dishes for squash soups and when there’s enough pasta to make an Atkins devotee run for the hills. Tomorrow night’s menu is a prime example. Joe Polutro of Marlene Mangia Bene is serving up meatballs, sea bass with truffle brown butter, brussels sprouts, cranberry and apple bread pudding, but it’s his pasta course that screams Fall loudest. And to get you back into the swing of {Fall} things, we’re sharing his recipe!

Garganelli with Sweet Italian Sausage, Wild Mushroom Ragu and Herbed Ricotta

1lb garganelli pasta
4 tbsp olive oil
1 lb sweet italian sausage out of casing  (without fennel seeds)
2 lbs wild mushrooms, sliced
1 tsp toasted fennel seeds
6 oz tomato paste
1 lg can of San Marzano whole tomatoes, crushed by hand
3 cloves garlic, made into a paste
2 tbsp flat leaf parsley
1 lg onion, cut in 1″ cubes
1/2 cup red wine
salt and pepper, to taste
1/4 cup beef or veal stock
1/4 cup chicken stock

herbed ricotta:
8 oz creamy ricotta
1/4 cup grated Parmesan cheese
3 tbsp of extra virgin olive oil
salt and pepper, to taste
3 tbsp flat leaf parsley
3 tbsp chopped basil
1 tbsp minced thyme

In a deep sauce pot over medium to high heat, add 4 tbsp olive oil, garlic paste and fennel seeds and cook for 2 minutes. Add sausage, chopping the sausage with a spoon until broken down into small chunks. Cook for 6 to 7 minutes.  You should still see a little pink in the sausage.

Add the mushrooms and onions. Stir together and cook for another 3 minutes.

Add red wine and reduce by half. Stir in tomato paste, crushed tomatoes, both stocks and season with salt and pepper. Lower heat to medium-low and simmer for 45 minutes to 1 hour.

When the ragu is done, add cooked pasta, chopped basil and parsley. Drizzle extra virgin olive oil.

Prepare the herbed ricotta by mixing all ingredients in a bowl until well combined.

Top each serving of pasta with ricotta and serve.