Pappardelle al Sapore di Romagna Recipe
Large Egg Ribbon Pasta tossed Grounded Hot and Sweet Sausage in a Tomato sauce enriched with Red and Green Bell Peppers.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Sauce
Method
Preparation and Cooking
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Cook the Sausage
Add the ground hot and sweet sausages to the skillet. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the Peppers
Stir in the diced red and green bell peppers and cook for another 3-4 minutes until they soften.
Incorporate the Tomatoes
Add the canned crushed tomatoes, salt, and black pepper to taste. Simmer the sauce for 15-20 minutes, allowing the flavors to meld.
Combine Pasta and Sauce
Add the cooked pappardelle to the skillet with the sauce. Toss everything together until the pasta is well coated.
Serve
Remove from heat and stir in the fresh basil. Serve hot, topped with grated Parmesan cheese.
