0 from 54 votes
Pappardelle with Italian Sausage
This fresh & flavorful Italian-inspired dish is the perfect meal to feed a family or crowd on a busy weeknight!
Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 55 mins
Servings: 8 servings
Calories: 514 kcal
Course:
Main Course , Dinner
Cuisine:
Italian , American
Ingredients
- 2 pounds ripe tomatoes
- 2 red bell peppers
- 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 chopped fresh parsley chopped
- ¼ cup chopped fresh basil
- 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.
Cup of Yum
Notes
- Roasting the vegetables adds amazing flavor. The bell pepper cooks into the sauce and while you won't really know it's there, the sweetness balances out the acidity in the sauce.
- Cook the pasta to al dente (firm) and don't rinse before tossing with the sauce. The starches on the pasta help the sauce stick.
- Reserve some of the starchy water from the pasta and add it to the sauce if needed. It can help thin out the sauce but the starches also help it cling to the pasta.
Nutrition Information
Calories
514
(26%)
Carbohydrates
56g
(19%)
Protein
19g
(38%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Cholesterol
91mg
(30%)
Sodium
838mg
(35%)
Potassium
1001mg
(29%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
2448IU
(49%)
Vitamin C
71mg
(79%)
Calcium
97mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 514
% 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.