Pappardelle with Italian Sausage
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 55 mins
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Servings
8 servings
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Calories
514 kcal
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Course
Main Course, Dinner
Pappardelle with Italian Sausage
Description
Pappardelle with Italian Sausage involves roasting chunks of ripe tomatoes, red bell pepper, onion, and minced garlic with olive oil and balsamic vinegar until tender and slightly browned. Meanwhile, Italian sausage is browned and combined with canned tomatoes, tomato sauce, water, and Italian seasoning. The roasted vegetables are stirred into the simmering sauce and cooked uncovered for an hour to develop depth and thickness.
The sauce is finished by folding in chopped fresh parsley and basil, then tossed with al dente pappardelle pasta, using reserved pasta water to adjust the sauce consistency for better adhesion. The result is a robust, savory tomato-based meat sauce with a natural sweetness from the roasted peppers that complements the pasta's broad ribbon shape, making it an inviting dish for dinner.
Serving the pasta immediately helps maintain the textures and flavors. The dish pairs well with a simple green salad or crusty bread to soak up any remaining sauce.
Note that roasting the vegetables adds complexity and balances acidity. Reserving pasta water is key to loosening the sauce while ensuring it clings to the noodles. Cooking pasta to al dente prevents it from becoming mushy when combined with the sauce.
Ingredients
- 2 pounds tomatoes ripe
- 2 bell pepper red
- 1 onion
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons Italian seasoning divided
- 1 pound Italian sausage
- 1 (28 ounce each) can whole tomatoes with juices
- 1 (15 ounce each) can tomato sauce
- ¼ cup parsley chopped, chopped, fresh
- ¼ cup basil chopped, fresh
- 16 ounces pappardelle
Instructions
- Preheat oven to 450°F.
- Chop tomatoes, bell pepper, and onion into 1-inch pieces. Toss with garlic, olive oil, balsamic vinegar, and 1 teaspoon of Italian seasoning.
- Spread in a single layer on a foil-lined pan and roast 20 minutes. Stir and turn oven to broil. Broil 10 minutes or until vegetables are tender and have some light browning on the edges.
- While vegetables are roasting, brown the sausage in a large saucepan. Drain fat.
- Add canned tomatoes, tomato sauce, ½ cup water, and remaining Italian seasoning. Stir in roasted vegetables with any juices.
- Bring sauce to a boil. Reduce heat and simmer uncovered 1 hour or until sauce reaches desired consistency (add more water if needed).
- Cook pappardelle in salted water according to package directions until al dente. Drain well, reserving 1 cup of pasta water.
- Stir in parsley & basil into the sauce. Toss pappardelle with meat sauce, add pasta water if needed to reach desired consistency. Top with additional herbs if desired.
Notes
- Roasting the vegetables enhances flavor and adds natural sweetness that balances the sauce's acidity.
- Cook the pappardelle until al dente and do not rinse; the starch helps the sauce adhere better.
- Reserve some pasta water from cooking; add it as needed to achieve a saucy but cohesive consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514 | 26% |
| Carbohydrates | 56g | 19% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 91mg | 30% |
| Sodium | 838mg | 35% |
| Potassium | 1001mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 2448IU | 49% |
| Vitamin C | 71mg | 79% |
| Calcium | 97mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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