Italian Sausage Pappardelle Recipe
fresh cooked pork sausage, tomato ragù, italian herbs, manchego cheese, fresh pappardelle pasta & garlic ciabatta baguette
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Ingredients
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Pasta and Sauce
Garlic Ciabatta Baguette
Method
Pasta and Sauce Preparation
Cook the Sausage
In a large skillet, heat olive oil over medium heat. Add the Italian pork sausage, breaking it up with a spatula, and cook until browned, about 5-7 minutes.
Add Garlic and Tomatoes
Once the sausage is cooked, add minced garlic and cook for another minute until fragrant. Pour in the canned crushed tomatoes, stirring to combine.
Season the Sauce
Add the dried oregano, salt, and black pepper to the sauce. Simmer the mixture for about 10-15 minutes on low heat to let the flavors meld.
Cook the Pappardelle
While the sauce simmers, bring a large pot of salted water to a boil. Add the fresh pappardelle and cook according to package instructions, usually 2-4 minutes, until al dente. Drain and set aside.
Combine and Serve
Add the cooked pappardelle to the sausage ragù, tossing to coat the pasta evenly. Serve hot, garnished with fresh basil leaves and grated manchego cheese.
Garlic Ciabatta Preparation
Prepare the Garlic Butter
In a small bowl, combine softened butter, garlic powder, and chopped fresh parsley. Mix well until fully incorporated.
Spread and Bake
Slice the ciabatta baguette in half lengthwise and spread the garlic butter mixture evenly on both halves. Place on a baking sheet and bake in a preheated oven at 180°C (350°F) for 10-12 minutes or until golden and crispy.
