It is another great Italian dish that you must try. If you like traditional pasta, then you will also like this one. This dish is a wonderful combo of sausage and pasta. 'Ragu' means sauce that is meat-based. This Italian sauce is made of tomatoes, meat, onions, carrots, and celery. Pappardelle, on the other hand, is flat, broad, and long ribbons of egg pasta. Its origin is in Tuscany. Its broad surface is complemented with ragu sauce. You will love this meaty pasta for your lunch or dinner.
Ingredients
- Pork sausage – 400 gm
- Italian seasoning – ½ teaspoon
- Olive oil – 1 tablespoon
- Chilli flakes – ½ teaspoon
- Shallot – 1, finely diced
- Garlic cloves , 2 – finely grated
- Tomato puree – 1 tablespoon
- Plum tomatoes , 400 gm
- Water – ½ cup
- Sugar – 1 teaspoon
- Sea salt – ½ teaspoon
- Nutmeg – 1/8 teaspoon, grated
- Ground black pepper , ¼ teaspoon
- Freshly chopped parsley – ¼ cup
- Dried pappardelle – 300 gm
- Freshly grated parmesan (to garnish)
Cooking instructions
- Take a large skillet and put it on medium-high heat. Add olive oil and then put sausage meat. Sprinkle chili flakes and Italian seasoning. Break them with your spatula. Fry for about 10 minutes or till browned and crispy.
- Put shallot and fry till it becomes soft.
- Add garlic and tomato puree. Stir for some time.
- Add plum tomatoes and break them with the spatula.
- Pour water into the mixture. Sprinkle salt, sugar, pepper, Italian seasoning and nutmeg. Simmer for 15 minutes. The mixture will thicken.
- Cook pappardelle according to the instructions written on the packet (roughly 4 liters of water is needed for 500 gm and you need to cook for 10 minutes. Don't forget to add salt!)
- Add cooked pappardelle to the mixture and combine with the spatula.
- Sprinkle cheese and parsley.
- Serve hot.
After eating you can store the leftovers in the refrigerator. You can reheat it on the stovetop later. Just sprinkle some water to loosen the ingredients. You can also reheat in the microwave.
Making pappardelle at home
Ingredients
- 00 flour – 1.5 cups (a fine Italian flour that makes the pizza crust tender yet stretchy)
- Semolina flour – ¼ cup
- Salt – ¼ teaspoon
- Egg – 1
- Yolks – 8
Directions
- Take a large bowl and mix the 00 and semolina flour along with salt. Make a well to add the egg and yolks. Incorporate the eggs into the flour using a form. Add a splash of water if the dough is too dry; add some flour if it is too wet.
- Flour the work surface and put the dough there. Knead it for 10 to 12 minutes. You will notice that the dough springs back. At this time, flatten the dough and make it even square.
- Wrap the dough in a plastic wrap. Let it stay for 1 hour at room temperature.
- Slice the dough into 3 pieces.
- Use the pasta roller to flatten the dough to ¼ inch. Roll the dough on the widest setting and send the dough through the machine. Repeat.
Customizations
You can create your own sausage ragu with pappardelle pasta recipe with these variations:
- Sausages - Instead of using pork sausage, you can use beef, venison, or chicken sausage.
- Seasoning – You can use thyme, rosemary, or fennel seeds instead of using Italian seasoning.
- Pasta – Instead of using pappardelle you can use any gluten-free pasta as well.
The pappardelle pasta gives a filling taste. With meat, ragu, and Italian seasoning, this dish becomes a must-have on any occasion. The richness of its flavor is unparalleled. Along with the unique flavor, you get the typical Italian cheesy flavor as well.
