This classic pasta dish is as delicious as it is simple.
Pappardelle with Italian Sausage
Makes about 4 servings
- 1 tablespoon canola oil
- 1 pound Italian sausage, casings removed
- 1 large yellow onion, sliced
- 4 cloves garlic, thinly sliced
- ½ red bell pepper, chopped
- ½ yellow bell pepper, chopped
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- ½ cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) package pappardelle, cooked according to package directions
- Garnish: grated Parmesan cheese, fresh basil
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add sausage; cook, stirring frequently, until browned and crumbly, about 8 minutes. Stir in onion and garlic; cook for 3 minutes. Add bell peppers, oregano, and red pepper; cook until just tender, about 3 minutes. Stir in wine, and cook for 3 minutes, scraping browned bits from bottom of skillet with a wooden spoon. Add tomatoes.
- Bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes. Remove from heat. Gently stir in cooked pasta. Garnish with Parmesan and basil, if desired.
Pappardelle pasta is a wide flat noodle that can be found in specialty food stores; you can substitute linguine.