Pappardelle with Sweet and Hot Sausage Ragu

Ingredients

• 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

Directions

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.