Pappardelle with Hot Sausage Sauce
From Rao's in NYC, thick sausage-and-tomato sauce accompanies pappardelle. Tossing the cooked pasta with sauce over medium-high heat enables the pasta to absorb some of the sauce's rich flavor.
- 6 hot or sweet Italian sausages
- 1/4 cup best-quality olive oil
- 3/4 cup chopped onion
- 1 1/2 cups dry white wine
- 2 cans (28 ounces each) imported San Marzano Italian plum tomatoes, hand crushed
- Salt, to taste
- 6 fresh basil leaves, torn
- 1 pinch dried oregano
- freshly ground black pepper, to taste
- 1 pound pappardelle pasta
- 2 tablespoons freshly grated Pecorino Romano cheese, plus more to taste, if desired
Remove casings from sausages, break meat up into chunks, and set aside.
Heat oil in a large skillet over medium-high heat. Add onion, and cook until just translucent, about 3 minutes. Stir in the reserved sausage meat, and cook until lightly browned, about 5 minutes. Drain off excess fat
Add wine, and stir to combine. Raise heat, and bring to a boil. Boil until liquid has reduced slightly, about 3 minutes.
Add tomatoes and salt. Return to a boil, then lower heat and simmer, uncovered, until sauce has thickened slightly, about 20 minutes. Stir in basil, oregano, and pepper; add additional salt and pepper.
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.
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. Top with additional cheese, if desired, and serve.
SourceMartha Stewart Living, September 2000