Pappardelle with Hot Sausage Sauce

Believe it or not I printed this recipe out in 1998 after watching Martha Stewart Living and her guest (I believe) Frank Pellegrino owner of Roa's in East Harlem.  I've made it a few times since then and it's very good.  I don't know why I haven't made it more often. 

Pappardelle with Hot Sausage Sauce
Makes 4 main-course servings or 6 pasta-course servings.

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
2 cans (28 onces each) 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 pasta*
2 Tbsp freshly grated Pecorino Romano cheese,* plus more to taste, if desired

1. Remove casings from sausages, break meat up into chunks and set aside

2.  Heat oil in a large skillet over medium-high heat.  Add onions, and cook for 3 minutes or until just translucent.  Stir in the sausage meat and for about 5 minutes or until lightly browned.  Drain off excess fat.

3.  Add wine and stir to combine.  Raise heat and bring to a boit.  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, uncovered, for about 20 minutes or until sauce has thickened slightly.  Stir in basil, oregano and pepper.  Add additional salt and pepper to taste.

5.  While sauce is simmering, cook the pappardelle in a large, deep pot of rapidly boiling salted water until al dente (check package for exact cooking time).  Drain.

6.  Return drained pappardelle to the pot and place over medium-high heat.  Using a wooden spoon, stir in 1/2 cup of sausage sauce and 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.  Serve, with additional cheese if desired.

*As you can see in the photo that some things I didn't follow as the recipe.  I didn't have the ribbon type pasta - the cheese or the basil.  I have in the past.  With the exception of the fresh basil - I didn't cut corners with quality just used something different.  The pasta I used was organic Tarchiette by Monastero Di Montebello and I used a really good Parmigiano Reggiano.  If you go to the site and hoping you do, at the top of the page you can click English,  :D  For the tomatoes - even they make a difference.  Enjoy!


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