Sausage Pappardelle with Red Wine Sauce

My daughter brought me authentic pappardelle pasta from Italy and three hours later we had it for lunch. This recipe came from the pasta package. Please do not make this pasta if you do not have good quality red wine and 35% cream. The red wine sauce is the secret ingredient. Enjoy your weekend!

Here is the pappardelle in it’s original package. Please assemble all ingredients before you begin. Make the red wine sauce as per instructions and keep hot.

Cooking the sausage and veggies:  Heat the olive oil in a large pot and cook the sausage until slightly brown. Add the onion, celery and carrot and cover and let cook 15 minutes, stirring from time to time. Add the zucchini and cook a further 3 minutes or until vegetables are soft but with a slight crunch. Season with pepper. Set aside and keep warm.

Cooking the pasta: Cook the pasta as per packet instructions (7-9 minutes) in plenty of salted water until al dente. Drain thoroughly and return to the pasta cooking pot.

Drizzle the reduced wine sauce onto the drained pasta and mix thoroughly.

Mix the pasta with the set aside meat-vegetable mixture, sprinkle with grated Parmesan and serve immediately.

You must be wondering what it tasted like. Please make it and experience what we did. There were no left overs….

Sausage Pappardelle with Red Wine Sauce

Preparation time: 10 minutes; Cooking time: 50 minutes; Serves: 4-6

Ingredients

  • 240ml (1 cup) fresh cream
  • 240ml (1 cup) good quality red wine (I used Gray Fox Vineyards 2016 Cabernet sauvignon-California)
  • 1 bouillon cube (optional)
  • 500g-750g (1-1½Ib)  bulk Italian sausage or Italian sausage with casings removed
  • 2-3 tablespoons extra virgin olive oil 
  • 1 onion chopped
  • 2-3 celery stalks, cut lengthwise and finely sliced 
  • 2 cups diced carrot 
  • 2 cups diced Zucchini 
  • 500g Pappardelle Pasta 
  • Salt and pepper to taste
  • Freshly grated Parmesan Cheese to serve

Instructions

  1. To make the red wine sauce: In a small pot, mix the cream with the red wine, stir to mix then bring to the boil and let it simmer for about 20 minutes until reduced and slightly thickened. Add bouillon cube and season with salt and pepper to taste. (the amount left should be about 1¼ cup)
  2. Cooking the sausage and veggies:  Meanwhile heat the olive oil in a large pot and cook the sausage until slightly brown. Add the onion, celery and carrot and cover and let cook 15 minutes, stirring from time to time. Add the zucchini and cook a further 3 minutes or until vegetables are soft but with a slight crunch. Season with pepper. Set aside and keep warm. (the sausage is salty!)
  3. Cooking the pasta: Cook the pasta as per packet instructions (7-9 minutes) in plenty of salted water until al dente. Drain thoroughly and return to the pasta cooking pot. Drizzle the reduced wine sauce onto the drained pasta and mix thoroughly. Mix the pasta with the set aside meat-vegetable mixture, sprinkle with grated Parmesan and serve immediately.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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