Pappardelle With Hot Sausage Sauce
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
57
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Set aside
2
Remove casings from sausages and break meat up into chunks
3
Heat oil in a large skillet over medium-high heat
4
Add onions and cook for 3 minutes or until just translucent
5
Stir in sausage meat and cook for about 5 minutes or until lightly browned, drain off excess fat
6
Add wine and stir to combine
7
Increase heat and bring to a boil
8
Boil for about 3 minutes or until liquid has reduced slightly
9
Add tomatoes and salt
10
Return to a boil, lower heat, and simmer, uncovered, until sauce has thickened slightly, about 20 minutes
11
Stir in basil, oregano and pepper
12
Taste and, if necessary, adjust seasoning with additional salt and pepper
13
While sauce is simmering, cook the pappardelle in a large, deep pot of rapidly boiling salted water until al dente, according to manufacturer's instructions
14
Drain
15
Return drained pappardelle to the pot and place over medium-high heat
16
Using a wooden spoon, stir in 1/2 cup of sausage sauce and toss together for 1 minute
17
Remove from heat and pour into a large serving platter or bowl
18
Spoon remaining sauce over the top
19
Sprinkle with 2 tablespoons of cheese
20
Pass additional cheese, if desired