Pappardelle Pasta With Italian Sausage

Pappardelle pasta in a delicious tomato-based Italian sausage sauce. Think of this as a version of bolognese sauce that is hearty, robust, and takes half the time to make.

Pappardelle with Italian Sausage – Pasta like this is like a warm hug on cold winter days. It is hearty, comforting, and downright delicious. First browned Italian sausage is simmered in crushed tomato, and aromatics for a rich flavor-packed sauce, and then toss this sauce with chewy Pappardelle for an incredible meal.

It might sound like an elaborate recipe but trust me it takes just 30 minutes from start to finish. The usage of aromatics and browning of the sausage add layers of flavor and richness to the sauce.

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Pappardelle pasta tossed in a tomato based Italian sausage sauce.

What is Pappardelle?

Pappardelle is a variety of pasta that is flat and wide, similar to fettucini but much wider. Pappardelle pasta belongs to the Tuscany region. It’s chewy, hearty, and super satisfying.

It is usually served with chunky meat sauce like ragu, bolognese, etc. Because of its wide ribbon-like shape, it holds heavier sauce well.

Ingredients for Pappardelle with Italian sausage

The Italian sausage sauce comes together in 30 minutes. Unlike bolognese or ragu, there are no long hours of simmering. So to add tons of flavor, below is the list of ingredients you need.

Pappardelle– fresh or dried, either will work.
Italian Sausage – I have used mild Italian sausage. You can also use hot Italian Sausage.
Onion and garlic – Diced onion & minced garlic.
Crushed Tomatoes, Tomato paste – Tomato paste gives a deep flavor and sweetness
Seasoning – Italian seasoning, crushed fennel, chili flakes, salt and pepper
Dry white wine
Olive oil

List of ingredients for Pappardelle Pasta with Italian Sausage.

Steps to make the best Italian sausage sauce for Pappardelle

It’s a quick recipe with tons of flavor. The trick is to layer the flavors, so even with the shortest cooking time, you will get a robust rich sauce.

Start with browning the sausage. Break any big chunks of meat with the spatula. Saute onion and garlic until the onion has softened and the garlic smells no more raw. Caramelizing the meat, onion, and garlic incorporates a depth of flavor.
To get the best out of spices instead of dumping everything, saute them in the fat along with tomato paste.
Deglaze the skillet with white wine(another flavor enhancer).
Add crushed tomatoes along with salt, pepper, and sugar(to balance the tart tomatoes). Mix everything and simmer for 10 minutes for the sauce to come together.
Then add pasta and pasta cooking water(to thin out the sauce). Toss everything well and serve with