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Pappardelle with Sweet and Hot Sausage Ragu
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1/4 pound pancetta, cubed
2 tablespoons extra-virgin olive oil
1/2 pound sweet Italian sausage, casing removed
1/2 pound hot Italian sausage, casing removed
1 large red onion, thickly sliced
1 tablespoon chopped garlic
1 cup roughly chopped fresh basil leaves, plus more for garnish
1/2 cup roughly chopped flat-leaf parsley
2 (28-ounce) cans diced plum tomatoes
1/2 cup red wine
Salt and pepper
1 pound fresh pappardelle pasta
Freshly grated Parmesan, for garnish
Place pancetta and olive oil in a large Dutch oven over medium-high heat, and cook until pancetta is rendered, about 5 minutes. Add both sausages, break up the sausage with a wooden spoon, and cook for 5 to 7 minutes or until sausage is cooked through. Add red onions, garlic, basil, and parsley, tomatoes, and wine. Cook for 30 minutes, seasoning with salt and pepper, to taste.
In a large pot of boiling salted water, add pappardelle and cook until al dente, just a couple minutes for fresh pasta. Drain well and serve with sauce over top. Garnish with basil and Parmesan.
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