Papparadelle with Spicy Red Sauce and Sausage

Papparadelle spicy red sauce sausage

 

Papparadelle spicy red sauce sausage
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Papparadelle with Spicy Red Sauce and Sausage
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
 
This is a hearty, spicy and flavorful red sauce that can be used for a variety of pasta dishes. Use it not only with Papparadelle, but for your lasagna meat sauce or Sunday spaghetti. The sauce cooks for 1 hour so that the deep, rich flavor can develop. Be patient! It's worth
Servings: 4 servings
Author: The Culinary Crossover
Ingredients
  • 2 tbsp extra virgin olive oil divided
  • 4 hot Italian sausages removed from their casings
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 1 28 oz . can whole tomatoes
  • 1 can fire roasted tomatoes
  • ¾ can tomato paste
  • 2 leaves bay
  • 2 tbsp herbs de Provence
  • 1 tbsp dried oregano
  • 1 tsp red chili flakes or more to taste
  • 4 leaves fresh torn basil or 4 tsp basil paste
  • cup ½ red wine
  • Kosher salt
  • Freshly ground black pepper
  • 1 8.8 oz package Papparadelle egg pasta
  • 8 slices Provolone cheese slices
  • 1 loaf crusty bread Ciabatta or French
Instructions
  1. Add 1 tbsp olive oil to a large skillet. Turn the heat to medium. Remove the casings from the sausage. Drop quarter-sized pieces of sausage in the pan and cook until brown on the outside. Remove from the pan and set aside on a paper towel to drain.
  2. While the sausage is browning, prepare the onion and garlic. Once the sausage is removed from the pan, add the remaining olive oil and add onion. Sprinkle with 1 tsp of kosher salt. Cook until translucent. Add garlic and cook for 1 minute. Add the tomatoes, tomato paste, bay leaves, herbs de Provence, oregano, chili flakes and basil paste or leaves (I prefer basil paste for this recipe), red wine and salt and pepper to taste. Simmer the sauce for 1 hour on medium to low heat stirring frequently.
  3. Remove bay leaves and add the sausage to the sauce and stir. Check for seasoning and adjust if necessary.
  4. Prepare the pasta per the package instructions about 15 minutes before the sauce is done. The pasta should take about 10 minutes after bringing to a boil. Drain the pasta reserving a cup of pasta water. Add some of the reserved pasta water to the sauce if necessary to obtain a loose but thick meat sauce. Add the pasta and stir. Place the Provolone on top of the pasta mixture and melt by replacing the lid of the pan (about 3 minutes).
  5. Garnish with fresh basil and serve with crusty bread.

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2 comments

  1. I’m loving this recipe! Making your dish tomorrow….what’s red wine would you recommend to cook with? Does a side salad make sense to add? What wine would you serve with this dish? Thank you!

    1. Thank you for your question, Nicole! You can use a merlot or a cabernet for this recipe. I typically use cabernet when I’m making a long-cooking red sauce. As far as a side salad, I think that’s a great idea! Just romaine lettuce with whatever salad vegies you have on hand with a good olive oil and a white wine vinegar, salt and pepper would do the trick. Having a salad would cut the richness and spice of this sauce to make a very balanced meal and palette. A good rule of thumb is that anytime you serve a main dish that requires long cooking time, serve a fresh element for balance. Great question!!!

      I would definitely serve a good red wine with this dish. A good Cab would be amazing.

      Thank you for your comments and questions!

      Karin

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