Pappardelle with Sausage Ragu Recipe

Pappardelle with Sausage Ragu Recipe

Our Pappardelle with Sausage Ragu recipe is a lighter pasta dish as our ragu is not thick and heavy. This is a great tasting dish that is easy to make!

This recipe is property of GreatChefRecipes.com

Ingredients:
2 tablespoons olive oil
2 pounds sweet Italian sausage
1 red onion, diced
1 carrot, peeled and diced
Kosher salt
1/2 cup dry white wine
1 1/2 cups tomato puree (such as Mutti)
One 2-inch rind Parmesan cheese
1 pound Pappardelle
1/2 cup freshly grated Parmesan cheese, plus more for garnish
3 tablespoons chopped fresh basil

Directions:
1. Heat a Dutch oven over medium-high heat. 
2. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until it begins to brown (7-minutes). 
3. Add the onion, carrot and 1/2 teaspoon salt.
4. Cook, stirring often, until fragrant and the vegetables are almost cooked through (4-minutes). 
5. Deglaze with the wine, scraping up the brown bits from the bottom of the Dutch oven. 
6. Reduce the heat to medium and simmer until reduced by half (3-minutes). 
7. Stir in the tomato puree and cheese rind. 
8. Reduce the heat to low and simmer for 15 minutes.
9. Meanwhile, cook the Pappardelle until al dente. 
10. Reserve 1 cup pasta water, then drain well.
11. Remove and discard the Parmesan rind from the sauce if not melted.
12. Add the pasta to the sauce and sprinkle the pasta with the Parmesan cheese and basil.
13. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. 
14. Serve with more Parmesan cheese on top if desired.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Sangiovese
Our Pappardelle with Sausage Ragu recipe is a light pasta dish, that would pair well with a nice light red wine. I think a light Sangiovese is the perfect accompaniment for this recipe. Sangiovese wines have dry cherry flavors that wouldn’t overwhelm the flavors from this dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!