Sausage ragu pappardelle: just the name itself conjures up images of cozy Italian trattorias and the comforting aroma of slow-cooked goodness, doesn’t it? I’m thrilled to share my take on this classic dish, a recipe that’s guaranteed to become a family favorite. Forget complicated weeknight dinners; this is hearty, flavorful, and surprisingly simple to make.
Ragu, at its heart, is a meat-based sauce that has been simmering away for hours, allowing all the flavors to meld together in perfect harmony. While variations exist across Italy, the core principle remains the same: patience and quality ingredients are key. This particular version, featuring sausage, adds a delightful richness and depth that elevates the sauce to a whole new level. Pappardelle, with its wide, ribbon-like shape, is the ideal pasta to capture every last drop of this luscious sauce.
What is it about sausage ragu pappardelle that makes it so irresistible? Perhaps it’s the satisfying combination of tender pasta, savory sausage, and the subtle sweetness of the tomato sauce. Or maybe it’s the fact that it’s a dish that can be enjoyed year-round, bringing a touch of warmth and comfort to any occasion. Whatever the reason, one thing is certain: this is a meal that’s sure to please even the pickiest of eaters. So, grab your apron, and let’s get cooking!
Ingredients:
- For the Sausage Ragu:
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 large yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1/2 cup dry red wine (like Chianti or Sangiovese)
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1/2 cup chicken broth (or vegetable broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 bay leaf
- 1/4 cup chopped fresh parsley, for garnish
- 1/4 cup grated Parmesan cheese, for garnish
- For the Pappardelle:
- 1 pound fresh pappardelle pasta (or dried)
- Salt for pasta water
Preparing the Sausage Ragu:
- Sauté the Vegetables: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and slightly translucent, about 8-10 minutes. This is called a soffritto, and it’s the foundation of a great ragu! Don’t rush this step; allowing the vegetables to soften properly will develop their sweetness and flavor.
- Add the Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly during this step.
- Brown the Sausage: Add the Italian sausage to the pot, breaking it up with a spoon as it cooks. Cook until the sausage is browned all over, about 8-10 minutes. Make sure to crumble the sausage well so that it cooks evenly. Drain off any excess grease. Nobody wants a greasy ragu!
- Deglaze with Red Wine: Pour in the red wine and scrape the bottom of the pot to loosen any browned bits (fond). This is where a lot of flavor is hiding! Let the wine simmer for a few minutes, allowing the alcohol to evaporate. This will concentrate the flavor of the wine.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato sauce, tomato paste, chicken broth, oregano, basil, red pepper flakes (if using), salt, pepper, and bay leaf. Bring the mixture to a simmer.
- Simmer the Ragu: Reduce the heat to low, cover the pot, and simmer for at least 1 1/2 hours, or up to 3 hours, stirring occasionally. The longer the ragu simmers, the richer and more flavorful it will become. If the ragu becomes too thick, add a little more chicken broth. Remove the bay leaf before serving.
- Adjust Seasoning: Taste the ragu and adjust the seasoning with salt and pepper as needed. Remember that the pasta water will also be salted, so don’t over-salt the ragu.
Cooking the Pappardelle:
- Boil Water: Bring a large pot of salted water to a rolling boil. The water should be generously salted about 1 tablespoon of salt per gallon of water. This seasons the pasta from the inside out.
- Cook the Pasta: Add the pappardelle pasta to the boiling water and cook according to the package directions, until al dente. Fresh pasta will cook much faster than dried pasta, so keep a close eye on it. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm to the bite.
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It will help to create a creamy sauce.
- Drain the Pasta: Drain the pasta in a colander. Don’t rinse the pasta, as this will wash away the starch that helps the sauce cling to it.
Assembling and Serving:
- Combine Pasta and Ragu: Add the drained pappardelle pasta to the pot with the sausage ragu. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve Immediately: Serve the pappardelle with sausage ragu immediately. Garnish with chopped fresh parsley and grated Parmesan cheese. A drizzle of olive oil is also a nice touch.
- Optional: For an extra layer of richness, you can stir in a knob of butter or a splash of cream into the ragu just before serving. This will create an even more luxurious sauce.
Tips and Variations:
- Sausage Choice: I prefer to use a combination of sweet and hot Italian sausage for a balanced flavor. However, you can use all sweet or all hot sausage, depending on your preference. You can also use other types of sausage, such as Italian chicken sausage or even chorizo.
- Vegetable Variations: Feel free to add other vegetables to the ragu, such as mushrooms, bell peppers, or zucchini. Just add them to the pot along with the onions, carrots, and celery.
- Wine Substitution: If you don’t have red wine on hand, you can substitute it with chicken broth or vegetable broth. However, the red wine adds a depth of flavor that is hard to replicate.
- Spice Level: Adjust the amount of red pepper flakes to your liking. If you don’t like spice, you can omit them altogether.
- Slow Cooker Option: You can also make this ragu in a slow cooker. Simply brown the sausage and vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.
- Freezing Instructions: This ragu freezes well. Allow it to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Cheese Options: While Parmesan cheese is the classic choice, you can also use other types of cheese, such as Pecorino Romano or Grana Padano.
- Herb Variations: Experiment with different herbs, such as rosemary, thyme, or sage. Add them to the pot along with the oregano and basil.
- Adding Cream: For a creamier ragu, stir in 1/2 cup of heavy cream or mascarpone cheese during the last 15 minutes of simmering.
- Serving Suggestions: This ragu is also delicious served over polenta, mashed potatoes, or even toasted bread.
Making Fresh Pappardelle (Optional):
If you’re feeling ambitious, you can make your own fresh pappardelle pasta. It’s a bit of work, but the results are well worth it!
Ingredients for Fresh Pappardelle:
- 300g (about 2 1/2 cups) all-purpose flour, plus more for dusting
- 3 large eggs
- Pinch of salt
- 1-2 tablespoons olive oil (optional)
Instructions for Making Fresh Pappardelle:
- Make the Dough: On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well and add the salt and olive oil (if using).
- Combine the Ingredients: Using a fork, gently whisk the eggs and salt together. Gradually incorporate the flour into the eggs, starting from the inside of the well and working your way outwards.
- Knead the Dough: Once the dough starts to come together, use your hands to knead it for about 8-10 minutes, until it is smooth and elastic. If the dough is too dry, add a little water, 1 teaspoon at a time. If the dough is too sticky, add a little flour, 1 tablespoon at a time.
- Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 1 hour. This allows the gluten to relax, making the dough easier to roll out.
- Roll Out the Dough: Divide the dough into 4 equal pieces. On a lightly floured surface, roll out one piece of dough into a thin sheet, about 1/8 inch thick. You can use a rolling pin
Conclusion:
This Sausage Ragu Pappardelle isn’t just another pasta dish; it’s a warm hug on a plate, a celebration of simple ingredients transformed into something truly special. The rich, savory ragu, clinging lovingly to those wide, silky pappardelle ribbons, is an experience you won’t soon forget. I truly believe this recipe is a must-try because it’s both incredibly flavorful and surprisingly easy to make. It’s the kind of dish that impresses without requiring hours in the kitchen, making it perfect for a weeknight dinner or a weekend gathering.
But the best part? It’s incredibly versatile! While I’m partial to serving it exactly as written, nestled in a bowl and topped with a generous grating of Parmesan cheese and a sprinkle of fresh parsley, there are so many ways to make it your own.
Serving Suggestions and Variations:
* Spice it up: Add a pinch of red pepper flakes to the ragu while it’s simmering for a little extra kick.
* Vegetable Boost: Stir in some chopped spinach, kale, or zucchini during the last few minutes of cooking for added nutrients and color.
* Creamy Dreamy: For an even richer sauce, stir in a dollop of mascarpone cheese or heavy cream just before serving.
* Wine Pairing: A robust Chianti or a fruity Pinot Noir would be the perfect accompaniment to this hearty dish.
* Beyond Pappardelle: While pappardelle is my go-to, feel free to use other pasta shapes like tagliatelle, fettuccine, or even rigatoni. The key is to choose a shape that can hold onto the sauce.
* Make it Ahead: The ragu can be made a day or two in advance and stored in the refrigerator. This actually allows the flavors to meld together even more beautifully. Just reheat it gently before tossing with the cooked pasta.
* Freezer Friendly: Leftovers (if you have any!) can be frozen for a quick and easy meal later on. Just thaw completely and reheat thoroughly.I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it. I truly believe that this Sausage Ragu Pappardelle will become a new family favorite. It’s the kind of dish that brings people together, sparking conversation and creating memories around the table.
Don’t be intimidated by the simmering time; it’s mostly hands-off, allowing you to relax and enjoy the aromas filling your kitchen. And trust me, the wait is worth it! The slow simmering process allows the flavors to deepen and intensify, resulting in a ragu that is truly exceptional.
So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I’m confident that you’ll love this recipe as much as I do.
And most importantly, I want to hear about your experience! Did you make any variations? What did your family think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear how this Sausage Ragu Pappardelle has become a part of your own culinary journey. Happy cooking!
Sausage Ragu Pappardelle: A Delicious & Easy Recipe
Rich Italian sausage ragu, slow-simmered to perfection and served over pappardelle pasta. A comforting and flavorful meal.
Ingredients
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 large yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1/2 cup dry red wine (like Chianti or Sangiovese)
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1/2 cup chicken broth (or vegetable broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 bay leaf
- 1/4 cup chopped fresh parsley, for garnish
- 1/4 cup grated Parmesan cheese, for garnish
- 1 pound fresh pappardelle pasta (or dried)
- Salt for pasta water
Instructions
- Sauté the Vegetables: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and slightly translucent, about 8-10 minutes.
- Add the Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Brown the Sausage: Add the Italian sausage to the pot, breaking it up with a spoon as it cooks. Cook until the sausage is browned all over, about 8-10 minutes. Drain off any excess grease.
- Deglaze with Red Wine: Pour in the red wine and scrape the bottom of the pot to loosen any browned bits (fond). Let the wine simmer for a few minutes, allowing the alcohol to evaporate.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato sauce, tomato paste, chicken broth, oregano, basil, red pepper flakes (if using), salt, pepper, and bay leaf. Bring the mixture to a simmer.
- Simmer the Ragu: Reduce the heat to low, cover the pot, and simmer for at least 1 1/2 hours, or up to 3 hours, stirring occasionally. If the ragu becomes too thick, add a little more chicken broth. Remove the bay leaf before serving.
- Adjust Seasoning: Taste the ragu and adjust the seasoning with salt and pepper as needed.
- Boil Water: Bring a large pot of salted water to a rolling boil.
- Cook the Pasta: Add the pappardelle pasta to the boiling water and cook according to the package directions, until al dente.
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water.
- Drain the Pasta: Drain the pasta in a colander.
- Combine Pasta and Ragu: Add the drained pappardelle pasta to the pot with the sausage ragu. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve Immediately: Serve the pappardelle with sausage ragu immediately. Garnish with chopped fresh parsley and grated Parmesan cheese.
Notes
- For a richer flavor, simmer the ragu for the full 3 hours.
- Adjust the amount of red pepper flakes to your spice preference.
- If you don’t have red wine, you can substitute with chicken broth, but the wine adds a depth of flavor.
- For an extra layer of richness, you can stir in a knob of butter or a splash of cream into the ragu just before serving.
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