Sausage Ragu with Pappardelle

image of fresh Italian sausage pappardelle pasta canned tomatoes tomato paste olive oil onion garlic carrot celery salt black pepper red wine Parmesan cheese basil rosemary thyme bay leaves fennel seeds chili flakes chicken stock sugar butter parsley arranged on white marble counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Sausage Ragu with Pappardelle

A quick, comforting Italian sausage ragu with pappardelle that delivers deep, slow-cooked flavor without the wait. Rich, hearty, and perfect for weeknight or Sunday dinners.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Pasta

Cuisine: Italian

Calories: 750

Ingredients Equipment Method Nutrition Notes

Ingredients

The Foundation

2 Tbsp olive oil
1 large yellow onion finely diced
2 cloves garlic minced
1 medium carrot finely diced
1 stalk celery finely diced

The Meat

1.5 lb Italian sausage bulk, sweet or mild pork sausage

The Wine

0.5 cup red wine dry, like Chianti or Merlot

The Tomato Base

6 oz tomato paste one can
28 oz canned tomatoes crushed or whole peeled, one can

The Seasoning

1 tsp fennel seeds optional, but recommended
1 bay leaf
1 tsp dried oregano
0.5 tsp sugar to cut acidity
Kosher salt to taste
black pepper freshly cracked, to taste

The Finish

0.5 cup chicken stock or beef broth
2 Tbsp unsalted butter
0.5 cup Parmesan Reggiano freshly grated, for serving

The Pasta

1 lb pappardelle pasta

Equipment

Large Dutch Oven or Heavy-Bottomed Pot
Large pot for pasta
Chef's Knife
cutting board,
Wooden spoon
Colander
- Measuring cups and spoons

Method

In a large, deep pot or Dutch oven, heat the olive oil over medium-high heat. Add the bulk Italian sausage and break it up with a spoon. Cook until the pork is deeply browned and crispy, about 7–10 minutes. Drain off all but about 2 tablespoons of the rendered fat.
Reduce the heat to medium. Add the finely diced onion, carrot, and celery (the soffritto) to the pot. Sauté gently, stirring occasionally, until the vegetables are softened and translucent, about 8 minutes.
Add the minced garlic, fennel seeds, and tomato paste. Stir constantly for 2–3 minutes. Toasting the tomato paste removes its metallic flavor and deepens its color, leading to a much richer final sauce.
Pour in the red wine. Bring the entire mixture to a vigorous simmer, scraping up any browned bits on the bottom of the pot (fond). Let the wine bubble and reduce by half, which takes roughly 3–5 minutes.
Stir in the crushed tomatoes, bay leaf, oregano, salt, pepper, and sugar. Reduce the heat immediately to low, cover the pot partially, and let the sauce simmer for 30–45 minutes. If it gets too thick, add a splash of the chicken stock.
About 10 minutes before the ragu is done, boil a large pot of salted water. Add the pappardelle pasta and cook according to package directions until perfectly al dente. Reserve about 1 cup of the starchy pasta water before draining.
Remove the bay leaf. Stir in the remaining chicken stock and the two tablespoons of unsalted butter. The butter adds a silky, restaurant-quality sheen and finish, making the sauce feel truly luxurious.
Add the cooked, drained pappardelle directly into the pot with the ragu. Toss everything together vigorously, adding reserved pasta water a tablespoon at a time if the sauce seems dry or needs more body. Continue tossing until every strand of pappardelle with Italian sausage ragu is beautifully coated. Serve immediately, topped generously with Parmesan and fresh basil.

Nutrition

Calories: 750kcalCarbohydrates: 78gProtein: 30gFat: 30gSaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 4000IUVitamin C: 15mgCalcium: 180mgIron: 3mg

Notes

For a spicier kick, use hot Italian sausage. The ragu freezes and refrigerates beautifully and actually tastes even better the next day. This is a fantastic make-ahead meal.

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