Pappardelle with Sweet and Hot Sausage Ragu

Recipe courtesy Emeril Lagasse, 2006

Prep Time: 10 min Inactive Prep Time: hr min Cook Time: 15 min Level: Easy Serves: 4 to 6 servings


         1/4 pound pancetta, cubed

         2 tablespoons extra-virgin olive oil

         1/2 pound sweet Italian sausage, casing removed

         1/2 pound hot Italian sausage, casing removed

         1 large red onion, thickly sliced

         1 tablespoon chopped garlic

         1 cup roughly chopped fresh basil leaves, plus more for garnish

         1/2 cup roughly chopped flat-leaf parsley

         2 (28-ounce) cans diced plum tomatoes

         1/2 cup red wine

         Salt and pepper

         1 pound fresh pappardelle pasta

         Freshly grated Parmesan, for garnish


Place pancetta and olive oil in a large Dutch oven over medium-high heat, and cook until pancetta is rendered, about 5 minutes. Add both sausages, break up the sausage with a wooden spoon, and cook for 5 to 7 minutes or until sausage is cooked through. Add red onions, garlic, basil, and parsley, tomatoes, and wine. Cook for 30 minutes, seasoning with salt and pepper, to taste.

In a large pot of boiling salted water, add pappardelle and cook until al dente, just a couple minutes for fresh pasta. Drain well and serve with sauce over top. Garnish with basil and Parmesan.