Name: Easy Italian Sausage Ragu with Pappardelle Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound fresh pork or venison sausages, casings removed (~400g); 1 tablespoon olive oil (optional); ½ teaspoon chilli flakes (red pepper flakes); ½ teaspoon Italian seasoning; 1 shallot, finely diced; 2 garlic cloves, finely minced or grated; 1 tablespoon tomato purée (paste); 15 oz can plum tomatoes (400g); ⅓ cup water; 1 teaspoon sugar; ⅛ teaspoon freshly grated nutmeg; ½ teaspoon sea salt; ¼ teaspoon ground black pepper; ¼ cup fresh chopped parsley; 10 oz dried pappardelle (300g); Freshly grated parmesan cheese, for serving; Fresh chopped parsley, for garnish

If you’re craving a hearty, soul-warming meal that comes together without fuss, the Easy Italian Sausage Ragu with Pappardelle Recipe is your new best friend in the kitchen. This dish combines the rich, savory flavors of gently browned Italian sausage with a luscious, slightly spiced tomato sauce, all lovingly tossed with wide ribbons of tender pappardelle pasta. It’s a classic comfort food with a rustic charm that feels like a big, warm hug after a long day. Plus, it hits that perfect balance between quick prep and deep, satisfying flavor that keeps everyone asking for seconds.

Ingredients You’ll Need

The image shows a white bowl filled with chunky, light beige chicken mixture with visible bits of herbs and small pieces spread evenly in the bowl. Below and to the left of it are several light yellow, curly pasta nests arranged neatly on a white marbled surface. To the right is a white bowl filled with bright red peeled tomatoes, with their smooth, shiny texture visible. Surrounding these main bowls are smaller white bowls containing finely chopped white onions, fresh green herbs, peeled garlic cloves, red chili flakes, coarse salt, dried black pepper, red tomato paste, and whole nutmeg. The white marbled surface adds a clean and bright background to these colorful ingredients. Photo taken with an iphone --ar 4:5 --v 7

These simple ingredients are the stars of the show, each playing a crucial role in creating the perfect balance of flavor, texture, and color in your Easy Italian Sausage Ragu with Pappardelle Recipe.

Fresh pork or venison sausages (1 pound, casings removed): The flavorful, savory base that makes this ragu so meaty and rich.
Olive oil (1 tablespoon, optional): Helps prevent sticking and adds smooth richness during frying.
Chilli flakes (½ teaspoon): Adds just a hint of warmth and a gentle kick to keep things lively.
Italian seasoning (½ teaspoon): A classic blend that enhances the sausage with aromatic herbs.
Shallot (1 finely diced): Offers a delicate sweetness and subtle bite that softens beautifully in the sauce.
Garlic cloves (2 minced or grated): Infuses that unmistakable, comforting garlicky aroma.
Tomato purée (1 tablespoon): Intensifies the tomato flavor, giving the sauce a vibrant depth.
Plum tomatoes (15 oz can): The juicy core of the sauce, breaking down into a rich, chunky texture.
Water (⅓ cup): Loosens the sauce just enough to simmer gently and meld flavors evenly.
Sugar (1 teaspoon): Balances the acidity of the tomatoes for a smooth, rounded taste.
Freshly grated nutmeg (⅛ teaspoon): Adds a subtle warmth and complexity to the ragu’s flavor profile.
Sea salt (½ teaspoon): Essential for bringing all the ingredients’ flavors together perfectly.
Ground black pepper (¼ teaspoon): Adds a light, sharp spice to awaken the dish.
Fresh chopped parsley (¼ cup): Brightens the ragu with fresh, herbaceous notes and color.
Dried pappardelle (10 oz): Wide, tender pasta ribbons perfect for holding onto the hearty sauce.
Freshly grated Parmesan: The finishing touch that adds salty creaminess and an irresistible aroma.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Easy Italian Sausage Ragu with Pappardelle Recipe

Step 1: Brown the Sausage

Begin by heating a large skillet over medium-high heat. Add the olive oil if your pan tends to stick. Crumble the sausage meat into the skillet and sprinkle in the Italian seasoning and chilly flakes. As the sausage sizzles, use a wooden spoon to break it up into even, bite-sized pieces. Cook for about 7 to 10 minutes, letting the sausage brown beautifully and develop a smoky, slightly crispy edge. This browning builds incredible depth of flavor that’s the heart of the ragu.

Step 2: Sauté the Aromatics

Next, add the finely diced shallot to the pan. Stir and cook for a few minutes until the shallot softens and becomes translucent. Now toss in the minced garlic and tomato purée, stirring for another minute. This step layers in aromatic sweetness and intensifies the tomato base, setting the stage for rich, complex sauce flavors.

Step 3: Add the Tomatoes

Pour in the canned plum tomatoes. Using your wooden spoon, gently crush the tomatoes to break them up and release their juicy goodness. This adds texture and heartiness, turning the sauce from smooth to satisfyingly chunky.

Step 4: Simmer and Season

Pour in the water and stir in the sugar, freshly grated nutmeg, sea salt, and black pepper. Lower the heat to medium and let the ragu simmer gently for 10 to 15 minutes until it thickens slightly and deepens in color. During this time, cook your pappardelle according to package instructions — mine usually takes about 9 minutes to reach perfect al dente.

Step 5: Finish the Ragu and Pasta

Once the sauce has thickened, stir in the fresh chopped parsley. Give everything a final taste and adjust seasoning if needed. Drain the pappardelle, reserving a splash of the pasta water. Toss the pasta directly in the sauce, loosening with reserved pasta water if the ragu feels too thick. This ensures every wide ribbon is luxuriously coated and ready to serve.

How to Serve Easy Italian Sausage Ragu with Pappardelle Recipe

A white pot filled with rich, thick red tomato sauce mixed with browned ground meat and small green herb pieces. The sauce covers the entire surface inside the pot, and a wooden spoon rests on the edge, partly submerged. The pot sits on a white marbled surface, with sauce stains around its inside edge. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly grated Parmesan is a must—it melts just a bit into the warm ragu, adding a salty, nutty richness that’s heavenly. Sprinkle a handful of freshly chopped parsley over the top for a burst of color and freshness that brightens every bite.

Side Dishes

Simple sides like a crisp green salad with lemon vinaigrette, crusty garlic bread, or sautéed seasonal greens pair beautifully without stealing the spotlight. These add a refreshing or crunchy contrast that rounds out the meal perfectly.

Creative Ways to Present

For a special touch, serve the pappardelle ragu in shallow bowls with extra grated Parmesan on the side and a drizzle of good-quality extra virgin olive oil. You can nestle fresh basil leaves into the dish or sprinkle some toasted pine nuts for an unexpected crunch. It’s a dish that shines both in casual family dinners and when entertaining friends.

Make Ahead and Storage

Storing Leftovers

This ragu keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making leftovers even tastier the next day.

Freezing

You can freeze the sausage ragu (without pasta) in a freezer-safe container or bag for up to three months. Thaw it slowly in the fridge before reheating gently on the stove.

Reheating

Reheat the ragu over low heat, stirring occasionally, and add a splash of water or stock to loosen the sauce if it’s too thick. For leftovers with pasta, add a drizzle of olive oil and warm gently in a skillet to avoid mushy noodles.

FAQs

Can I use other types of sausages for this ragu?

Absolutely! While pork and venison work beautifully, you can also use chicken, turkey, or even spicy sausages depending on your preference. Just remember to remove the casings and break up the meat during cooking.

Do I have to use pappardelle pasta?

Pappardelle is perfect because its wide ribbons hold onto the rich sauce. However, if you don’t have it on hand, feel free to substitute with fettuccine, tagliatelle, or even rigatoni for a more rustic bite.

How spicy is this recipe with the chili flakes?

It has a gentle warmth rather than strong heat, thanks to the moderate amount of chili flakes—just enough to enhance the flavors without overpowering anyone’s palate. You can always adjust the spice level to your liking.

Can I make this dish vegetarian?

You could swap the sausage for plant-based sausage alternatives or sautéed mushrooms for a meaty texture. Using a rich vegetable broth and perhaps adding some lentils can also create a satisfying vegetarian ragu version.

What wine pairs well with this dish?

A medium-bodied red wine like Chianti, Sangiovese, or even a Grenache complements the sausage and tomato sauce superbly. The wine’s acidity cuts through the richness, making every forkful harmonious.

Final Thoughts

The Easy Italian Sausage Ragu with Pappardelle Recipe is truly a gem to have up your sleeve—simple, quick, and irresistibly delicious. It’s the kind of recipe that becomes a staple in your weeknight rotation while still feeling special enough to share with loved ones. I can’t wait for you to try it and experience every rich, comforting bite that makes this dish a genuine favorite!

Easy Italian Sausage Ragu with Pappardelle Recipe

Ingredients You’ll Need