One of my favorite things to do with the boys over the summer when we are all off from school is to go to the Mandel library downtown.We’ve been doing this since Jacob was a toddler. It’s always a day long event as we go down there for books, lunch, and some fun in the sun at the fountains.
One thing mommy gets to do at the library is grab all of the new cookbooks and take them upstairs while the kids search for their books. One book in particular this summer caught my eye and I saved this recipe for Sausage Pappardelle from Jamie Oliver’s “One” cookbook. The picture alone sold me as it looks very much like a bolognese with it’s thick looking, oily tomato and meaty sauce. I’ve made a few changes to this recipe for Italian sausage pappardelle and added more garlic and switched out the strained tomatoes for crushed tomatoes to make the sauce chunkier.
This is a great alternative to a bolognese that will not only save you time for a workweek dinner but is sure to impress your family as well.
Italian Sausage Pappardelle
Ingredients
- 1 lb pappardelle pasta
- 1 pound ground Italian sausage
- 4 cloves garlic
- 1 tbsp Italian seasoning
- 1/4 cup Pinot Noir
- 1 28 oz. can Bianco DiNapoli Crushed Tomatoes
- 1/2 cup shaved Parmesan
- 1/2 bunch parsley, finely chopped
Prepare
- First, bring a large pot to a boil and boil the pappardelle noodles for 7 minutes, or until al dente. Strain, reserving 1 cup of the pasta water and set both aside.
- Then bring a large skillet to medium heat and cook the ground Italian sausage, stirring and breaking up the clumps occasional until slightly browned.
- Next, add the wine and let sit for four minutes. Add in the garlic and Italian seasoning and cook for another minute before adding the entire can of the crushed tomatoes. Lower the heat to low and let simmer for 15 minutes.
- Add in pasta starch water as needed if the sauce looks too dry and mix well.
- Finally, mix in the parmesan and parsley, serve and enjoy!
