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+ servings

pappardelle with hot sausage sauce

serves 6
by Nancy


  • 1 lb hot italian sausages
  • 1/4 cup best-quality olive oil
  • 1/2 onion chopped
  • 1 cup dry white wine
  • 2 cans 28 ounces each imported san marzano italian plum tomatoes, hand crushed
  • salt to taste
  • 6 fresh basil leaves torn
  • 1 pinch dried oregano
  • freshly ground black pepper to taste
  • 1- pound pappardelle pasta
  • 2 tablespoons freshly grated pecorino romano cheese plus more to taste, if desired


  1. remove casings from sausages, break meat up into chunks, and set aside.
  2. heat oil in a large skillet over medium-high heat.
  3. add onion, and cook until just translucent, about 3 minutes.
  4. stir in the sausage meat, and cook until lightly browned, about 5 minutes.
  5. drain off excess fat
  6. add wine and stir to combine.
  7. raise heat and bring to a boil.
  8. boil until liquid has reduced slightly, about 3 minutes.
  9. add tomatoes and salt.
  10. return to a boil, then lower heat and simmer, uncovered, until sauce has thickened slightly, about 20 minutes.
  11. stir in basil, oregano, and salt &pepper.
  12. while sauce is simmering, cook the pappardelle in a large, deep pot of rapidly boiling salted water for 2 minutes less than al dente.
  13. using tongs transfer pasta to sausage sauce and toss together for 2 minutes until the pasta finishes cooking and absorbs some of the sauce.
  14. sprinkle with 2 tablespoons of pecorino romano cheese.
  15. top with additional cheese, if desired, and serve