This recipe provides instructions for making a rich and flavorful Italian Sausage and Vegetable Ragu, served over broad, ribbon-like pappardelle pasta. This hearty dish features the savory depth of Italian sausage, simmered in a robust tomato-based sauce along with a medley of tender vegetables, creating a comforting and satisfying meal. The foundation of the ragu is typically Italian sausage, which comes in various forms (sweet, hot, or mild) and adds a significant amount of flavor to the sauce as it cooks and crumbles. The sausage is often browned first to render some of its fat and develop a deeper color and taste. Aromatic vegetables such as onions, garlic, carrots, and celery are then sautéed in the rendered fat or olive oil, forming a flavorful base for the sauce. Diced tomatoes, either fresh or canned, are a key component of the ragu, providing a rich, slightly acidic backdrop. Tomato paste is often added to deepen the tomato flavor and contribute to the sauce’s thickness. The ragu is then simmered for an extended period, allowing the flavors to meld and the vegetables to become tender. During this simmering time, the sausage infuses the sauce with its savory notes, and the vegetables release their sweetness. Herbs such as basil, oregano, and bay leaf are typically added to enhance the Italian character of the dish. A touch of red wine can also be incorporated for added complexity and depth. The pappardelle pasta, with its wide, flat strands, is an ideal accompaniment to this hearty ragu, as its broad surface area effectively catches the rich sauce and its substantial texture holds up well to the weight of the ragu. Before serving, the ragu is often finished with a drizzle of good quality olive oil and a sprinkle of fresh parsley or grated Parmesan cheese for added flavor and visual appeal. This Italian Sausage and Vegetable Ragu with Pappardelle is a versatile dish that can be adapted to include other vegetables like bell peppers, zucchini, or mushrooms, depending on seasonal availability and personal preference. It’s a wonderful meal for a cozy night in and is often even better the next day as the flavors continue to develop. The image shows a close-up of a serving of wide, flat pappardelle pasta coated in a chunky, reddish-brown sauce. The sauce contains crumbled sausage, diced tomatoes, onions, and other vegetables, and is garnished with fresh green herbs, likely parsley. The pasta and sauce are served in a blue and white patterned bowl.
The texture of Italian Sausage and Vegetable Ragu with Pappardelle is a satisfying combination of tender, slightly chewy pappardelle pasta coated in a rich and chunky sauce with soft pieces of crumbled sausage and vegetables.
The flavor profile is a savory and robust Italian experience, featuring the rich and spiced taste of Italian sausage, the sweetness and acidity of tomatoes, the aromatic depth of onions and garlic, the subtle sweetness of carrots and celery, and the herbaceous notes of basil and oregano.
Italian Sausage and Vegetable Ragu with Pappardelle is a hearty pasta dish featuring Italian sausage simmered in a rich tomato sauce with various vegetables, served over wide pappardelle pasta and often garnished with fresh herbs and Parmesan cheese.
The preparation involves browning Italian sausage, sautéing aromatic vegetables, adding tomatoes and herbs, simmering the ragu until rich and the vegetables are tender, cooking pappardelle pasta, and then serving the ragu over the pasta with optional garnishes.
Ingredients:
- 1 pound Italian sausage (sweet, hot, or mild), casings removed if using links
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 1 cup dry red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 pound pappardelle pasta
- ¼ cup chopped fresh parsley, for garnish
- Grated Parmesan cheese, for serving
- Extra virgin olive oil, for drizzling (optional)
Equipment:
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Large pot (for cooking pasta)
- Slotted spoon or tongs
Instructions:
- Brown the Sausage: In a large Dutch oven or heavy-bottomed pot, crumble the Italian sausage and cook it over medium heat until browned and cooked through. Use a spoon to break it into smaller pieces. Drain off any excess grease. Remove the sausage from the pot with a slotted spoon and set it aside.
- Sauté the Vegetables: Add the olive oil to the pot (if needed). Add the chopped onion and cook over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic, diced carrots, and diced celery. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly. This step helps to deepen the flavor of the sauce.
- Deglaze the Pot (Optional): If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let it simmer for a few minutes until slightly reduced.
- Add Tomatoes and Herbs: Return the cooked sausage to the pot. Stir in the crushed tomatoes, diced tomatoes (with their juice), dried oregano, dried basil, and bay leaf. Season with salt and black pepper.
- Simmer the Ragu: Bring the ragu to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or up to 2-3 hours for even richer flavor. Stir occasionally to prevent sticking. If the sauce becomes too thick, you can add a little water or beef broth. Taste and adjust the seasonings as needed towards the end of the simmering time. Remove the bay leaf before serving.
- Cook the Pappardelle: While the ragu is simmering, cook the pappardelle pasta according to the package directions until al dente. Drain the pasta well.
- Serve: To serve, toss the cooked pappardelle pasta with the Italian sausage and vegetable ragu until well coated. Alternatively, you can serve the pasta in bowls and spoon the ragu generously over the top. Garnish with chopped fresh parsley and grated Parmesan cheese. A drizzle of extra virgin olive oil over the top is also a nice touch.
Enjoy this hearty and flavorful Italian Sausage and Vegetable Ragu with Pappardelle! The slow-simmered sauce and wide pasta make for a truly satisfying meal. Feel free to adjust the vegetables and seasonings to your liking.