Pappardelle with Sweet and Hot Sausage Ragu

Show: Episode:

Picture of Pappardelle with Sweet and Hot Sausage Ragu Recipe Photo: Pappardelle with Sweet and Hot Sausage Ragu Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 24 Reviews
Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
4 to 6 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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 freshly ground black pepper
  • 1 pound fresh pappardelle pasta
  • Freshly grated Parmesan, for garnish

Directions

Put the 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 the red onion, garlic, basil, 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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 24 reviews

  • on November 24, 2011

    Flag

    I made this recipe as directed and it was both simple to make and packed with flavors. Used wonderful fresh basil and parsley from my girlfriends greenhouse. Also used home canned tomatoes. Goes to show how great quality ingredients can impact a dish. Can't wait to try the leftovers, it can only get better.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 09, 2011

    Flag

    pretty good, and simple to make. I thought the amount of tomatoes would be too much, but it ended up being just the right amount.. though I did think there was slightly too much onions proportion-wise.

    Only substitution I made was using bacon instead of pancetta and dried basil rather than fresh (and omitted the parsley, since I don't really care for it

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 28, 2010

    Flag

    I made this recipe with only two minor additions. I added one teaspoon of sugar and because I had the time, I slow simmered the sauce for 4 hours. It was absolutely delicious. My husband raved about it. Thanks Emeril.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Pappardelle with Wild Boar Ragu

Pappardelle with Wild Boar Ragu

By Anne Burrell
Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.