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Easy Italian Sausage Ragu with Pappardelle

A comforting and flavorful ragu made with Italian sausage and pappardelle pasta, perfect for cozy nights and special gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Italian sausage Use sweet or spicy depending on preference.
  • 2 tablespoons Olive oil A good quality olive oil enhances flavor.
  • 1 Onion, finely chopped Adds essential sweetness to the ragu.
  • 3 cloves Garlic, minced Elevates the entire dish with aromatic kick.
  • 1 Carrot, diced Adds natural sweetness and color.
  • 1 stalk Celery, diced Complements the other vegetables.
  • 28 ounces Canned tomatoes, crushed Use San Marzano for best flavor.
  • 1/2 cup Red wine Choose a good quality dry red wine.
  • a handful Basil, fresh leaves Can use dried basil in a pinch.
  • to taste Salt
  • to taste Black pepper
  • 12 ounces Pappardelle The ribbon-like pasta that holds the sauce.

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add in the finely chopped onion, diced carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are soft and fragrant.
  3. Stir in the minced garlic and let it cook for another minute until golden.
  4. Crumble the Italian sausage into the pot, breaking it up as you go. Cook until browned and fragrant, another 8-10 minutes.
  5. Pour in the red wine, scraping the bottom of the pot to release all those tasty bits. Let it simmer for about 5 minutes.
  6. Add the crushed tomatoes, sprinkle in salt and pepper, and stir well. Let the ragu simmer on low heat for 25 minutes.
  7. Meanwhile, cook your pappardelle according to the package instructions in salted boiling water.
  8. Add the drained pappardelle to the ragu, tossing gently to coat the pasta. If the sauce seems too thick, add some of the reserved pasta water.
  9. Finally, stir in the fresh basil leaves and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.