Sausage Ragu with Pappardelle Pasta is a classic Italian-inspired dish that brings comforting, robust flavors straight to your table. This authentic, rich ragu is made with Italian sausage, tomatoes, and aromatic herbs, creating a hearty meal that’s perfect for any occasion. Whether you’re preparing a weeknight dinner or a special meal, this Sausage Ragu is sure to impress!
My Love for Hearty Italian Sauces
Growing up, I was always drawn to Italian cuisine, especially hearty pasta sauces like ragu that are packed with layers of flavor. The slow-simmered sauce, paired with wide pappardelle, creates a dish that feels both rustic and indulgent. After experimenting with various ingredients and techniques, I’m excited to share my take on this classic recipe with you!
Why You’ll Love This Sausage Ragu
This Sausage Ragu features Italian sausage simmered with garlic, onion, red wine, and herbs to achieve a deep, rich flavor. The sauce is versatile, too—you can add vegetables or adjust the spice level to suit your taste!
How to Make Sausage Ragu with Pappardelle Pasta
Brown the Sausage and Aromatics: Start by heating olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up as it cooks. Add onion and garlic, letting them soften and release their flavors.
Deglaze with Wine: Pour in the red wine to add depth and richness. Scrape any browned bits from the bottom of the pot as the wine simmers.
Build the Ragu Sauce: Add crushed tomatoes, stock, and tomato paste. Season with oregano, basil, salt, and pepper, and let it all come together as it simmers.
Serve over Pappardelle: Boil pappardelle according to package instructions, then toss with the ragu sauce. Serve with freshly grated Parmesan and basil for an extra pop of flavor.
Serving Suggestions for Sausage Ragu
Serve your Sausage Ragu over pappardelle pasta and garnish with fresh basil or parsley. Here are some delicious sides that pair perfectly:
- Garlic Bread: Great for dipping in the rich sauce.
- Caesar Salad: A refreshing, crisp side.
- Grilled Vegetables: Adds a hint of smoky flavor.
Adaptations
- Protein Options: Swap Italian sausage for ground beef, pork, or a mixture of both.
- Vegetarian Option: Use a meat substitute and add mushrooms for an earthy flavor.
- Spice Level: Adjust with more red pepper flakes or swap for mild sausage if preferred.
Storing and Reheating
- Store: Place leftovers in an airtight container in the fridge for up to 5 days.
- Reheat: Gently reheat on the stovetop, adding a splash of water if the sauce has thickened.
Recipe Card
Sausage Ragu with Pappardelle Pasta
This comforting Sausage Ragu is rich, hearty, and bursting with flavor from slow-simmered Italian sausage and herbs. Perfect for an Italian-inspired meal with family and friends!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Servings: 4-6
Ingredients:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup dry red wine (optional)
- 1 can (28 oz) crushed tomatoes
- 1 cup beef or chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 lb pappardelle pasta
- Fresh basil or parsley for garnish
- Freshly grated Parmesan cheese, for serving
Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage, breaking it up with a spoon, and cook until browned.
- Add onion and garlic, cooking until softened.
- Pour in red wine, stirring to deglaze the pot. Simmer for 2-3 minutes.
- Add crushed tomatoes, stock, tomato paste, oregano, basil, salt, and pepper. Stir well.
- Lower the heat, cover, and simmer for about 1 hour, stirring occasionally.
- Meanwhile, cook pappardelle according to package instructions. Drain and set aside.
- Toss the pasta with the ragu sauce until well coated.
- Serve with grated Parmesan and garnish with fresh basil or parsley.
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