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Italian Sausage Pappardelle

Pappardelle are long, flat and broad ribbons of egg-based pasta that originated in Toscana (Tuscany); a delight for pasta lover’s like me!  It’s a classic pasta for bolognese and other meaty sauces such as this one . . . 

Italian Sausage Pappardelle    About 6 servings

1 tablespoon olive oil

1/4 cup sweet yellow onion, chopped

1/2 large red pepper, chopped - optional

About 4 oz. button mushrooms - optional

1 teaspoon garlic, minced

1 lb. spicy Italian sausage

1 tablespoon flour

1/2 cup beef broth or white wine

1 can (14.5 oz.) diced tomatoes (petite diced or crushed)

1 to 2 teaspoons Italian seasoning

Salt & pepper to taste

About 1/2 cup pasta water

1/2 to 3/4 cup frozen peas - optional

About 1/4 to 1/2 cup sour cream

1 package pappardelle (8 ounces)

Grated Parmesan 

  1. In a large pan add olive oil, heat to medium and toss in chopped onion, pepper and mushrooms. Cook until onion is soft and translucent, about 5 minutes.
  2. Add in garlic and sausage and continue to cook.
  3. Once sausage is just browned, cover in flour and let cook for 1 minute.
  4. Pour broth or wine into pan and let simmer to reduce most of the liquid.
  5. Add tomatoes, Italian seasoning, salt and pepper to taste.
  6. Turn heat to low and simmer for 20 minutes. 
  7. With 10 minutes left for simmering, cook pasta
  8. After pasta is cooked, add pasta water to the sauce and mix, add more or less depending on sauciness
  9. Add peas and sour cream.
  10. Toss noodles into sauce gently.
  11. Garnish with Parmesan.  

Recipe without photos . . .

Italian Sausage Pappardelle    About 6 servings

1 tablespoon olive oil

1/4 cup sweet yellow onion, chopped

1/2 large red pepper, chopped - optional

About 4 oz. button mushrooms - optional

1 teaspoon garlic, minced

1 lb. spicy Italian sausage

1 tablespoon flour

1/2 cup beef broth or white wine

1 can (14.5 oz.) diced tomatoes (petite diced or crushed)

1 to 2 teaspoons Italian seasoning

Salt & pepper to taste

About 1/2 cup pasta water

1/2 to 3/4 cup frozen peas - optional

About 1/4 to 1/2 cup sour cream

1 package pappardelle (8 ounces)

Grated Parmesan 

  1. In a large pan add olive oil, heat to medium and toss in chopped onion, pepper and mushrooms.  Cook until onion is soft and translucent, about 5 minutes.
  2. Add in garlic and sausage and continue to cook.
  3. Once sausage is just browned, cover in flour and let cook for 1 minute.
  4. Pour broth or wine into pan and let simmer to reduce most of the liquid.
  5. Add tomatoes, Italian seasoning, salt and pepper to taste.
  6. Turn heat to low and simmer for 20 minutes. 
  7. With 10 minutes left for simmering, cook pasta
  8. After pasta is cooked, add pasta water to the sauce and mix, add more or less depending on sauciness
  9. Add peas and sour cream.
  10. Toss noodles into sauce gently.
  11. Garnish with Parmesan. 

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