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–+ servings

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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Servings 4

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.
  • Turn heat off and add fresh oregano and fresh basil. Toss and plate. Top with freshly grated parmigiano reggiano and fresh cracked pepper.
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