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Pappardelle with Hot Sausage Sauce

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Pappardelle with Hot Sausage Sauce
Rao's Cookbook:
Over One Hundred Years
of Italian Home Cooking
by Frank Pellegrino, 1998, Random House

“The wide, rich pappardelle noodle is perfect to catch this savory, slightly
spicy sauce. If you don’t like a spicy sauce, substitute sweet sausage for
the hot for an equally delicious accompaniment.”

Serves 4 as a main course; serves 6 as a pasta course

6 hot or sweet Italian sausages
1/4 cup fine-quality olive oil
3/4 cup chopped onion
1 1/2 cups dry white wine
Two 28-ounce cans imported San Marzano
Italian plum tomatoes, hand-crushed
Salt to taste
6 fresh basil leaves, torn
Pinch dried oregano
Freshly ground black pepper to taste
1 pound pappardelle noodles
2 tablespoons freshly grated Pecorino Romano
cheese, plus more to taste, if desired

1. Remove casing from sausages and break meat up into chunks.
Set aside.
2. Heat oil in a large sauté pan over medium-high heat. Add onions and
sauté for 3 minutes or until just translucent. Stir in sausage meat and
sauté for about 5 minutes or until about slightly browned.
3. Drain off excess fat. Add wine and stir to combine. Raise heat and bring
to a boil. Boil for about 3 minutes or until liquid has reduced slightly.
4. Add tomatoes and salt. Return to a boil, then lower heat and simmer
for about 20 minutes or until sauce has thickened slightly. Stir in basil, oregano, and pepper. Taste and, if necessary, adjust seasoning with salt
and pepper.
5. While sauce is simmering, cook the pappardelle in a large, deep pot
in rapidly boiling salted water until al dente.
6. Drain pappardelle. Return drained pappardelle to the pot. Over
medium-high heat, stir in 1/2 cup sausage sauce. Using a wooden
spoon, toss together for 1 minute. Remove from heat and pour into
a large serving platter or bowl. Spoon remaining sauce over the top.
Sprinkle with 2 tablespoons of Pecorino Romano cheese. Pass
additional cheese, if desired.

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