Pappardelle With Hot Sausage Sauce

The wide, rich noodles are perfect to catch this  spicy sauce.   You can use either hot or sweet sausage depending on the heat level you like.  This recipe is a snap to put together (within 45 minutes dinner will be on the table) and oh so good with a caesar salad and some fresh homemade bread.

Pappardelle With Hot Sausage Sauce

  • 6 hot or sweet Italian sausage links (chorizo is even good)
  • 1/4 cup olive oil
  • onion, chopped
  • 2 cloves (or more) garlic, minced
  • 1-1/2 cups dry white wine (the white wine I like to drink is a Pinot Grigio and that is what I use) I also like to use 3/4 cup chicken broth and 3/4 cup white wine as I think there is a tad too much of a wine flavor
  • 2 (28 oz.) cans San Marzano Italian plum tomatoes, crushed (I also like to use Muir Glen tomatoes that are already crushed with basil in them)
  • salt to taste (I find there is enough salt in the tomatoes that you do not need to add more)
  • basil leaves, chopped to taste
  • pinch of fresh oregano
  • freshly ground black pepper to taste
  • 1 lb. pappardelle noodles (or a pasta of your choice – some people have trouble finding this type of noodle)
  • 2 tbsp. Parmesan cheese, grated (or more)

Heat oil in a large pan and saute onions for 5-10 minutes or just until translucent.   Add the garlic and cook another minute or two. Remove casings from the sausage and break into chunks.  Stir in sausage and cook until lightly browned.   Drain off excess fat; add wine and stir to combine.  Raise heat and bring to a boil.  Boil for a few minutes or so until liquid has reduced slightly.

Next add the tomatoes and salt and return to a boil.  Simmer for about 20 minutes or until sauce has thickened.  Add basil, oregano and pepper.

While sauce is simmering, cook the pasta per package instructions; drain.  Return the pappardelle to the pan and stir in 1/2 cup sausage sauce; toss.  Remove from the heat and pour into a large serving bowl.  Spoon remaining sauce over the top.  Sprinkle with  Parmesan cheese.

Recipe by

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In the pictures below I used whole roma tomatoes and mixed them in my blender; I also used spinach pasta and Italian turkey sausage.   You obviously can be very flexible with this dish.

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