Sausage Ragu with Pappardelle Pasta

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Sausage Ragu with Pappardelle Pasta

Ingredients:

For the Ragu:

  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or spicy), casings removed
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1/2 cup red wine
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup beef or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/4 cup heavy cream (optional)
  • Fresh basil or parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

For the Pappardelle Pasta:

  • 12 ounces pappardelle pasta
  • Salt for the pasta water

Instructions:

1. Prepare the Ragu:

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
  • Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.

2. Cook the Vegetables:

  • In the same pot, add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  • Add the minced garlic and cook for an additional 1 minute until fragrant.

3. Deglaze and Simmer:

  • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
  • Let the wine simmer for 2-3 minutes until it has reduced by half.
  • Stir in the crushed tomatoes, beef or chicken broth, tomato paste, oregano, basil, bay leaf, and the cooked sausage. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 30-40 minutes, stirring occasionally.
  • Season with salt and pepper to taste. If you prefer a creamier ragu, stir in the heavy cream during the last 5 minutes of simmering.

4. Cook the Pasta:

  • While the ragu is simmering, bring a large pot of salted water to a boil.
  • Add the pappardelle pasta and cook according to the package instructions until al dente.
  • Drain the pasta, reserving a cup of the pasta water.

5. Combine and Serve:

  • Add the cooked pasta to the ragu and toss to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
  • Serve the sausage ragu over the pappardelle pasta.
  • Garnish with chopped fresh basil or parsley and grated Parmesan cheese.

Enjoy your Sausage Ragu with Pappardelle Pasta! This hearty and flavorful dish is perfect for a cozy dinner.