Embark on a culinary journey to the heart of Italy with Sausage Ragu with Pappardelle Pasta, a dish that marries the robust flavors of sausage ragu with the tender embrace of wide, flat pasta ribbons. This rustic Italian delight is a symphony of flavors, featuring ground sausage simmered in a rich tomato sauce, seasoned with herbs and spices, then served atop perfectly cooked pappardelle. Ideal for a comforting dinner or a festive gathering, this dish is a testament to the warmth and generosity of Italian cuisine.
Preparation Details
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
Servings and Serving Size
- Servings: 4
- Serving Size: 1 generous portion
Nutritional Information (per serving)
- Calories: 600
- Protein: 25g
- Fat: 35g
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 5g
- Sodium: 950mg
Ingredients
- 1 pound pappardelle pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Detailed Method of Preparation
- Cook the pappardelle pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned.
- Add the onion, garlic, carrot, and celery to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the crushed tomatoes, red wine (if using), oregano, and basil. Season with salt and pepper. Simmer the ragu over low heat for at least 45 minutes to 1 hour, stirring occasionally, until the sauce thickens.
- Toss the cooked pappardelle with the sausage ragu until evenly coated.
- Serve the pasta hot, sprinkled with freshly grated Parmesan cheese and garnished with fresh basil leaves.
Tips for Culinary Success
- For a deeper flavor, allow the ragu to simmer for longer, up to 2 hours if time permits.
- Consider adding a splash of cream or milk to the ragu for a richer, more decadent sauce.
- Fresh pasta can be used instead of dried for an even more authentic experience.
Frequently Asked Questions (FAQs)
Can I substitute the Italian sausage?
Yes, you can use any type of sausage you prefer or even ground beef or pork for a variation of this dish.
How can I make this dish vegetarian?
Substitute the sausage with a plant-based alternative and use vegetable stock instead of red wine for simmering.
Is this dish freezer-friendly?
Yes, the sausage ragu can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove. Cook fresh pasta when ready to serve.
Sausage Ragu with Pappardelle Pasta is more than just a meal; it's a celebration of hearty flavors and the simple pleasures of home-cooked Italian cuisine. Gather around the table and share this delicious dish with loved ones, reveling in the joy of good food and company. Here’s to creating lasting memories with every forkful of this rustic Italian delight.