Pappardelle With Sausage Ragu
Pappardelle with Sausage Ragu is a rustic and satisfying Italian-inspired pasta dish featuring wide ribbons of pasta coated in a rich, slow-simmered tomato sauce with crumbled sausage and aromatic herbs.
It’s the kind of meal that feels like a warm hug on a plate—easy enough for a weeknight, yet impressive for entertaining.
Why People Will Love This Recipe
Hearty and satisfying: Meaty sausage and thick pappardelle create a filling, comforting meal.
Big flavor, simple ingredients: Italian herbs, garlic, and tomato come together for a deeply flavorful sauce in under an hour.
Flexible and forgiving: Works with pork, venison, or your sausage of choice—and tastes great with dried or fresh pasta.
Restaurant-quality at home: Looks and tastes gourmet, but it’s easy to pull off in one pan.
Key Ingredients
Sausage (pork or venison): Adds savory depth and meaty texture.
Plum tomatoes & tomato purée: A classic base for the ragu, rich and balanced.
Shallot and garlic: Aromatics that bring sweetness and bold flavor.
Italian seasoning & chili flakes: Adds warmth and a touch of spice.
Nutmeg & sugar: Elevate the tomato sauce with subtle contrast.
Fresh parsley & parmesan: Brightness and umami to finish.
Kitchen Tools
Large skillet or sauté pan
Wooden spoon
Pot for boiling pasta
Strainer
Grater (for parmesan)
Pappardelle With Sausage Ragu
Ingredients:
1 pound fresh pork or venison sausages, squeezed out of casings, ~400g
1 tablespoon olive oil, (optional)
½ teaspoon chilli flakes, (red pepper flakes)
½ teaspoon Italian seasoning
1 shallot, finely diced
2 garlic cloves, finely minced or grated
1 tablespoon tomato purée, (paste)
15 oz can plum tomatoes, 400g
⅓ cup water
1 teaspoon sugar
⅛ teaspoon freshly grated nutmeg
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ cup fresh chopped parsley
10 oz dried pappardelle, 300g
To garnish
freshly grated parmesan
fresh chopped parsley
Instructions:
Step 1:
Heat a large skillet over medium high heat and add the olive oil if your pan is prone to sticking.
Add the sausage meat along with the Italian seasoning and chilli flakes and break up with a wooden spoon, frying for 7-10 minutes until browned and slightly crispy.
Step 2:
Add the shallot and fry for a few minutes until the shallot begins to soften.
Add the garlic and tomato purée and stir and cook for another minute.
Step 3:
Add the plum tomatoes and use the wooden spoon to break them up.
Step 4:
Add the water, sugar, nutmeg and salt and pepper.
Simmer over medium heat for 10-15 minutes until slightly thickened and rich looking.
Whilst this is simmering, cook your pappardelle according to the packet instructions (mine took 9 minutes).
Stir in the parsley, taste and add any additional seasoning.
Step 5:
Toss the cooked pappardelle throughout the ragu and loosen down with a little of the water from cooking the pasta if needed.
Serve immediately with freshly grated parmesan and chopped parsley.
Recipe Notes
Use quality sausage
The flavor of this dish heavily relies on the sausage, so choose a high-quality fresh pork or venison sausage. If possible, go for Italian-style sausage with herbs and spices already in the mix.
Remove sausage casings
Always squeeze the sausage meat out of its casing before cooking to achieve a crumbled, saucy texture. This helps the meat brown more evenly and integrate better with the sauce.
Deglaze if needed
If the bottom of the pan starts to brown too much after cooking the sausage, add a splash of water or white wine to deglaze and lift those flavorful bits into the sauce.
Break the tomatoes well
Use your spoon or a potato masher to break up the plum tomatoes as they cook for a chunky but cohesive sauce. Crushed tomatoes are a good substitute if you want to skip this step.
Don’t overcook the pasta
Boil the pappardelle just to al dente, then finish it in the sauce. This allows the pasta to absorb some of the ragu and prevents it from becoming too soft.
Reserve pasta water
Before draining the pasta, scoop out a cup of the starchy cooking water. You can use a splash to loosen the sauce when tossing it with the pasta, creating a silky finish.
Finish with fresh herbs and cheese
Add the parsley and Parmesan right before serving. They add freshness and balance the richness of the meat and tomato sauce.
Make ahead friendly
The sausage ragu can be made up to 3 days in advance and stored in the fridge. It also freezes beautifully for quick dinners later.
Nutrition Information:
Calories: 550 kcal | Protein: 20 grams | Carbohydrates: 50 grams | Fat: 30 grams | Fiber: 5 grams | Sodium: 800 mg
Recipe Swaps
Meat options: Try Italian chicken sausage, beef, or lamb for a twist.
Make it creamy: Stir in a splash of heavy cream or mascarpone before serving.
Add vegetables: Finely chopped mushrooms, zucchini, or red bell pepper work well.
Use fresh pasta: Swap dried for fresh pappardelle for a quicker cook and silkier bite.
Spice it up: Add more chili flakes or a dash of Calabrian chili paste for extra heat.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze ragu sauce (without pasta) for up to 3 months. Defrost and toss with fresh pasta when ready.
Reheat: Gently warm in a skillet with a splash of water or stock to loosen the sauce.
Food and Drink Pairings
Garlic bread or crusty Italian loaf
Side salad: Arugula with lemon vinaigrette or classic Caesar
Wine: Chianti, Nero d’Avola, or a bold red blend
Dessert: Tiramisu, panna cotta, or a small piece of dark chocolate
Frequently Asked Questions:
Can I use a different type of sausage for this recipe?
Yes, you can use different types of sausage based on your preferences.
Fresh pork sausage or venison sausage are recommended, but you can experiment with other varieties such as chicken or turkey sausage.
Is the olive oil necessary for cooking the sausage?
The olive oil is optional and can be omitted if your skillet is non-stick or if you prefer to reduce the fat content.
However, a small amount of oil can help prevent sticking and add flavor to the dish.
Can I adjust the level of spiciness in the dish?
Yes, you can adjust the spiciness by varying the amount of chili flakes used.
Increase or decrease the quantity according to your preference for heat.
How long should I simmer the sauce for?
Simmer the sauce over medium heat for 10-15 minutes, or until it is slightly thickened and rich in texture.
This allows the flavors to develop and meld together.
Can I substitute dried herbs for fresh parsley?
Yes, you can substitute dried parsley for fresh parsley if needed.
However, fresh parsley adds a vibrant flavor and color to the dish, so it’s recommended to use it if possible.
How spicy is the dish with chili flakes?
The amount of chili flakes used provides a mild to moderate level of spiciness.
You can adjust the quantity based on your preference for heat, adding more for a spicier dish or omitting them for a milder flavor.
Can I substitute dried herbs for Italian seasoning?
Yes, you can substitute Italian seasoning with a blend of dried herbs such as oregano, basil, and thyme.
Use approximately 1/4 teaspoon each of these herbs as a substitute for 1/2 teaspoon of Italian seasoning.
What can I use if I don’t have pappardelle pasta?
If you don’t have pappardelle, you can use other types of pasta such as fettuccine, tagliatelle, or even spaghetti.
Choose a pasta shape that can hold the hearty ragu sauce well.
Do I need to drain the canned plum tomatoes?
You can drain the excess liquid from the canned plum tomatoes if you prefer a thicker sauce.
However, including some of the tomato juice can add depth of flavor to the sauce.
Can I make this dish vegetarian?
Yes, you can make a vegetarian version of this dish by using plant-based sausages or omitting the sausage altogether. Increase the seasoning and add more vegetables for flavor.
How do I prevent the pasta from sticking together?
Stir the cooked pasta into the sauce immediately after draining to coat it evenly.
If the pasta becomes too dry, add a little pasta cooking water to loosen it.
Can I prepare this dish ahead of time?
Yes, you can prepare the sausage ragu ahead of time and store it in the refrigerator for up to 2 days.
Reheat gently on the stovetop before serving, and cook the pasta fresh for the best texture.