Photo: Pappardelle with Sweet and Hot Sausage Ragu Recipe
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.
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By tjprzewo_750395
Alpharetta, GA
on November 24, 2011
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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.
By kayputh
new york, 72
on January 09, 2011
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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
By marybart_12849952
Haydenville, 61
on May 28, 2010
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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.
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