Reviews Add Rating & Review 46 Ratings 5 star values: 7 4 star values: 9 3 star values: 20 2 star values: 8 1 star values: 2
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Gallery Pappardelle with Hot Sausage Sauce Recipe Summary Servings: 4
Ingredients Ingredient Checklist 6 hot or sweet Italian sausages 1/4 cup best-quality olive oil 3/4 cup chopped onion 1 1/2 cups dry white wine 2 cans (28 ounces each) imported San Marzano Italian plum tomatoes, hand crushed Salt, to taste 6 fresh basil leaves, torn 1 pinch dried oregano freshly ground black pepper, to taste 1 pound pappardelle pasta 2 tablespoons freshly grated Pecorino Romano cheese, plus more to taste, if desired
Cook’s Notes If you prefer, you can substitute sweet sausage for the spicy sausage that Frank Pellegrino uses in this recipe.
Gallery Pappardelle with Hot Sausage Sauce
Recipe Summary Servings: 4
Gallery
Pappardelle with Hot Sausage Sauce
Pappardelle with Hot Sausage Sauce
Pappardelle with Hot Sausage Sauce
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 6 hot or sweet Italian sausages 1/4 cup best-quality olive oil 3/4 cup chopped onion 1 1/2 cups dry white wine 2 cans (28 ounces each) imported San Marzano Italian plum tomatoes, hand crushed Salt, to taste 6 fresh basil leaves, torn 1 pinch dried oregano freshly ground black pepper, to taste 1 pound pappardelle pasta 2 tablespoons freshly grated Pecorino Romano cheese, plus more to taste, if desired
Directions
Remove casings from sausages, break meat up into chunks, and set aside.
Heat oil in a large skillet over medium-high heat. Add onion, and cook until just translucent, about 3 minutes. Stir in the reserved sausage meat, and cook until lightly browned, about 5 minutes. Drain off excess fat
Add wine, and stir to combine. Raise heat, and bring to a boil. Boil until liquid has reduced slightly, about 3 minutes.
Add tomatoes and salt. Return to a boil, then lower heat and simmer, uncovered, until sauce has thickened slightly, about 20 minutes. Stir in basil, oregano, and pepper; add additional salt and pepper.
While sauce is simmering, cook the pappardelle in a large, deep pot of rapidly boiling salted water until al dente (check package for exact cooking time). Drain.
Return drained pappardelle to the pot, and place over medium-high heat. Using a wooden spoon, stir in 1/2 cup of sausage sauce, and toss together for 1 minute. Remove from heat, and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with 2 tablespoons of Pecorino Romano cheese. Top with additional cheese, if desired, and serve.
Cook’s Notes If you prefer, you can substitute sweet sausage for the spicy sausage that Frank Pellegrino uses in this recipe.
Cook’s Notes
If you prefer, you can substitute sweet sausage for the spicy sausage that Frank Pellegrino uses in this recipe.
Reviews
Add Rating & Review 46 Ratings 5 star values: 7 4 star values: 9 3 star values: 20 2 star values: 8 1 star values: 2
Reviews
Add Rating & Review 46 Ratings 5 star values: 7 4 star values: 9 3 star values: 20 2 star values: 8 1 star values: 2
Add Rating & Review
46 Ratings 5 star values: 7 4 star values: 9 3 star values: 20 2 star values: 8 1 star values: 2
46 Ratings 5 star values: 7 4 star values: 9 3 star values: 20 2 star values: 8 1 star values: 2
46 Ratings 5 star values: 7 4 star values: 9 3 star values: 20 2 star values: 8 1 star values: 2
5 star values: 7 4 star values: 9 3 star values: 20 2 star values: 8 1 star values: 2
All Reviews for Pappardelle with Hot Sausage Sauce
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pappardelle with Hot Sausage Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
