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Pappardelle with Hot Sausage Sauce




Source of Recipe


Rao's Cookbook: Over One Hundred Years of Italian Home Cooking , by Frank Pellegrino


List of Ingredients




6 hot or sweet Italian sausages
1/4 cup fine-quality olive oil
3/4 cup chopped onion
1 1/2 cups dry white wine
Two 28-ounce cans imported San Marzano Italian plum
tomatoes, hand-crushed
Salt to taste
6 fresh basil leaves, torn
Pinch dried oregano
Freshly ground black pepper to taste
1 pound pappardelle noodles
2 tablespoons freshly grated Pecorino Romano cheese,
plus more to taste, if desired

Recipe



1. Remove casing from sausages and break meat up into chunks. Set aside.
2. Heat oil in a large sauté pan over medium-high heat. Add onions and sauté for 3 minutes or until just translucent. Stir in sausage meat and sauté for about 5 minutes or until about slightly browned.
3. Drain off excess fat. Add wine and stir to combine. Raise heat and bring to a boil. Boil for about 3 minutes or until liquid has reduced slightly.
4. Add tomatoes and salt. Return to a boil, then lower heat and simmer for about 20 minutes or until sauce has thickened slightly. Stir in basil, oregano, and pepper. Taste and, if necessary, adjust seasoning with salt and pepper.
5. While sauce is simmering, cook the pappardelle in a large, deep pot in rapidly boiling salted water until al dente.
6. Drain pappardelle. Return drained pappardelle to the pot. Over medium-high heat, stir in 1/2 cup sausage sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with 2 tablespoons of Pecorino Romano cheese. Pass additional cheese, if desired.

Serves 4 as a main course; serves 6 as a pasta course