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Saturday, January 13, 2024

Pappardelle Pasta with Italian Sausage ala ~DKBB~

Pappardelle Pasta with Italian Sausage ala ~DKBB~
(original recipe & photo from

8.8 oz. dry pappardelle pasta
1 lb. Italian sausage
2 Tbsp. olive oil
½ onion, chopped
2 cloves garlic, minced
1½ Tbsp. tomato paste
1-2 tsp. red pepper flakes
1 (or more) Tbsp. Italian seasoning
2 tsp. basil
1/3 cup red wine
1 14 oz. can crushed tomatoes (or you can use diced tomatoes)
½ tsp. sugar
½ tsp. salt
½ tsp. cracked pepper
1 cup pasta water (reserved)
Grated cheese of your choice (I use Parmigiano Reggiano)
Fresh basil, chiffonade
  • Bring a large pot of water to a boil to cook the pasta.
  • While the water is heating, add olive oil to a large pan/skillet.
  • Once the oil is hot, add the sausage and brown until it is not longer pink; break it up well as it cooks (you don’t want chunks of meat).
  • Add onions and garlic to the browned sausage; sauté for 1 minute.
  • Add tomato paste, Italian seasoning, and red pepper flakes; cook for another minute and let the tomato paste caramelize.
  • Deglaze the pan by adding the wine and scraping the bottom to release any brown bits; let the wine cook to half the quantity (and to where you can’t smell the alcohol any longer).
  • Add tomatoes, salt, sugar, and pepper; reduce heat, cover, and let cook for 5-6 minutes.
  • By now the water for the pasta should be boiling; add a little salt and the pasta; cook per pasta package instructions; when the pasta is done, drain it, reserving 1 cup of the pasta water.
  • The tomato meat sauce should be well incorporated now, and you should see a thin layer of fat on the top; taste and add more seasonings per your taste.
  • Toss the cooked pasta along ½ cup of the pasta water (add the other ½ cup only if you feel it necessary).
  • Garnish with grated cheese and fresh basil, tossing well to incorporate.

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