Easy Italian Sausage Ragu with Pappardelle Recipe
A hearty, flavorful Italian sausage ragu served over tender pappardelle pasta. This easy-to-make recipe combines seasoned sausage, rich plum tomatoes, and aromatic herbs for a classic Italian dish perfect for a comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
Ingredients
Sausage Ragu
- 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
Pasta and Garnish
- 10 oz dried pappardelle (300g)
- Freshly grated parmesan cheese, for serving
- Fresh chopped parsley, for garnish
Instructions
- Fry sausage: Heat a large skillet over medium-high heat and add the olive oil if your pan tends to stick. Add the sausage meat along with Italian seasoning and chilli flakes. Use a wooden spoon to break the meat apart and fry for 7-10 minutes until browned and slightly crispy.
- Sauté shallot and garlic: Add the finely diced shallot to the skillet and cook for a few minutes until it begins to soften. Stir in the minced garlic and tomato purée, cooking for another minute to develop the flavors.
- Crush tomatoes: Add the canned plum tomatoes to the skillet. Use the wooden spoon to break up the tomatoes, integrating them into the sauce base.
- Simmer ragu: Pour in the water, then add sugar, freshly grated nutmeg, sea salt, and ground black pepper. Let the sauce simmer over medium heat for 10-15 minutes until it thickens slightly and looks rich. Meanwhile, cook the pappardelle pasta according to package instructions (approximately 9 minutes). Stir the chopped parsley into the sauce, then taste and adjust seasoning if needed.
- Serve: Drain the cooked pappardelle and toss it into the ragu sauce. If the sauce feels too thick, loosen it with a bit of the reserved pasta cooking water. Serve immediately topped with freshly grated parmesan and extra chopped parsley for garnish.
Notes
- Olive oil is optional; use it if the skillet is prone to sticking.
- You can substitute pork sausage with venison or other fresh sausages according to preference.
- Adjust chilli flakes to your preferred spice level.
- Simmering time can be extended slightly for a thicker, richer sauce.
- Reserve some pasta cooking water to adjust sauce consistency if needed.
- Use freshly grated parmesan for best flavor impact.
