Sausage Ragu with Pappardelle Pasta
Sausage Ragu with Pappardelle Pasta is a quintessential Italian dish that combines the rustic charm of countryside cooking with the rich, deep flavors that have made Italian cuisine beloved worldwide. This dish is not just a meal; it celebrates simplicity and quality, showcasing how a few carefully chosen ingredients can create a feast for the senses.
The dish begins with the Italian sausage, a key player known for its robust flavor profile. The sausage, with its mix of pork, fennel, and spices, is sautéed until it’s perfectly browned, its edges crisped to perfection, releasing a mouth-watering aroma that sets the tone for the dish. As it cooks, the fat renders down, providing a savory base to cook the vegetables.
A classic soffritto—the holy trinity of Italian cuisine—of onions, garlic, carrots, and celery is gently cooked in the same pan. This method ensures that the sweet and earthy flavors of the vegetables are infused with the spiced notes of the sausage. The vegetables soften, turning golden and tender, ready to meld with the tomato base.
The sauce itself is a hearty, tomato-rich concoction bolstered with a good glug of red wine, which adds an element of complexity and depth. As the alcohol cooks off, it leaves behind a rich, mellow flavor that beautifully complements the acidity of the tomatoes. Crushed tomatoes are added, simmering slowly to thicken into a lush, velvety ragu that perfectly clings to the pasta.
With its broad, flat shape, Pappardelle pasta is chosen for its ability to hold onto the thick sauce. Each ribbon of pasta ensures maximum surface area, catching and holding the ragu with every twirl of the fork, delivering the perfect ratio of pasta to sauce in every bite. The pasta, cooked just until al dente, adds a delightful chewiness to the dish, its texture a perfect counterpoint to the rich sauce.
As the dish comes together, it’s finished with a scattering of fresh basil, which adds a burst of color and a fresh, peppery sweetness that cuts through the richness of the sauce. A generous helping of freshly grated Parmesan cheese melts into the hot pasta, adding a salty, umami-packed punch that elevates the dish from comforting to utterly decadent.
This Sausage Ragu with Pappardelle Pasta is more than just a meal—it’s a warm, comforting embrace in the form of food. It’s a dish best shared around a bustling table, paired with good wine and great company, embodying the Italian ethos of good eating and hospitality. Perfect for any occasion, from a casual family dinner to a more festive gathering, it guarantees not just a delicious meal but a memorable culinary experience.
Sausage Ragu with Pappardelle Pasta
Ingredients
- 1 lb Italian sausage casing removed
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 carrot finely diced
- 1 celery stalk finely diced
- 28 oz can crushed tomatoes
- 1/2 cup red wine
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- 12 oz pappardelle pasta
- Fresh basil for garnish
- Grated Parmesan cheese for serving
Instructions
- Prepare the Ragu: In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and crumbly, about 5-7 minutes. Remove sausage and set aside.
- In the same skillet, add onion, garlic, carrot, and celery. Cook until vegetables are soft, about 5 minutes.
- Return the sausage to the skillet, add crushed tomatoes, red wine, oregano, and red pepper flakes. Season with salt and pepper. Simmer uncovered for 20 minutes, stirring occasionally.
- Cook the Pasta: While the ragu simmers, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain, reserving a cup of pasta water.
- Combine and Serve: Toss the cooked pasta with the sausage ragu, adding reserved pasta water as needed to loosen the sauce. Serve hot, garnished with fresh basil and grated Parmesan cheese.