Pappardelle Pasta with Italian Sausage
This is a delicious comfort food recipe that’s done in as little as 30 minutes. It’s perfect for school nights!
Ingredients
- 4 links Harvest Meats Italian Sausage sliced, 1/4" thick
- 650 ml pasta/marinara sauce store-bought, or see recipe below
- 1 medium yellow onion chopped
- 2 Tbsp. pesto
- 500 grams pappardelle or lasagne pasta
- 1 sprig fresh oregano
- 4 stems fresh basil
- 100 grams parmigiano reggiano grated
- 4 Tbsp. extra virgin olive oil
- salt & pepper to taste
Marinara Sauce:
- 1 can (796 ml) crushed tomatoes
- 1 Tbsp. extra virgin olive oil
- 1 medium yellow onion chopped
- 1 1/2 tsp. garlic minced
- 1/2 cup good red wine, such as Chianti
- 1 Tbsp. fresh flat-leaf parsley chopped
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Instructions
Prepare marinara sauce:
- Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes.
- Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.
- Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
Prepare pasta:
- Pappardelle pasta is a distinctive wide-ribbon pasta. Since it's not commonly available, a quick and easy way to make it is to start with lasagne pasta strips. (Sshhh! Don't tell your secret.) Cook pasta according to directions. Before pasta is cooked to al-dente stage, add 1 Tbsp. extra virgin olive oil to the pot and stir.
- Drain pasta and cool slightly with cold running water. Drain and drizzle another 2 Tbsp. of extra virgin olive oil and toss. Set aside to cool. Once the pasta has cooled, fold each strip in half and cut to desired width.
Plating:
- Heat large frying pan to medium heat. Drizzle 1 Tbsp. extra virgin olive oil and add chopped onions. Saute the onions on low-medium heat until softened.
- Turn heat back up to high and add sausages. Stir and sear sausages until golden. Add pesto sauce and stir. Turn heat back down to low-medium and add pasta/marinara sauce. Season with salt and pepper to taste. Add pappardelle (or cut lasagna strips) and toss to coat evenly for about 2 to 3 minutes.
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