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
- 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.
- Add in garlic and sausage and continue to cook.
- Once sausage is just browned, cover in flour and let cook for 1 minute.
- Pour broth or wine into pan and let simmer to reduce most of the liquid.
- Add tomatoes, Italian seasoning, salt and pepper to taste.
- Turn heat to low and simmer for 20 minutes.
- With 10 minutes left for simmering, cook pasta
- After pasta is cooked, add pasta water to the sauce and mix, add more or less depending on sauciness
- Add peas and sour cream.
- Toss noodles into sauce gently.
- 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
- 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.
- Add in garlic and sausage and continue to cook.
- Once sausage is just browned, cover in flour and let cook for 1 minute.
- Pour broth or wine into pan and let simmer to reduce most of the liquid.
- Add tomatoes, Italian seasoning, salt and pepper to taste.
- Turn heat to low and simmer for 20 minutes.
- With 10 minutes left for simmering, cook pasta
- After pasta is cooked, add pasta water to the sauce and mix, add more or less depending on sauciness
- Add peas and sour cream.
- Toss noodles into sauce gently.
- Garnish with Parmesan.
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