Pappardelle with sausages, tomatoes, mushrooms and basil
8 servings
50 minutes
Pappardelle with sausages, tomatoes, mushrooms, and basil is a vibrant dish of Italian cuisine that combines rich aromas and complex flavors. Pappardelle, wide pasta ribbons, perfectly absorb the thick sauce made with spicy sausages, sweet tomatoes, and fragrant mushrooms. The tomato sauce enriched with white wine and fresh herbs reveals a deep flavor while pecorino romano cheese adds a creamy note. This dish hails from Tuscany where pasta with meat traditionally held an honored place at family gatherings. It is perfect for cozy home dinners as well as festive occasions, bringing warmth and rich Mediterranean flavors. Hearty and aromatic, it awakens the appetite and transports you to the atmosphere of Italian hospitality.
1
Break the sausages and place them in a heated pan. Fry on medium heat for about 12 minutes until golden brown. Use a slotted spoon to transfer to a large bowl.
- Italian sausages: 1.2 kg
2
Pour olive oil into the pan with fat, add chopped mushrooms and finely chopped onion. Sauté until soft and golden for about 15 minutes.
- Olive oil: 3 tablespoons
- Fresh mushrooms: 680 g
- Onion: 210 g
3
Add 1 cup of chopped basil, oregano, and minced garlic. Cook for another minute.
- Basil leaves: 210 g
- Fresh oregano leaves: 20 g
- Garlic: 6 cloves
4
Pour in the wine and cook for 4 minutes.
- Dry white wine: 1 glass
5
Then place the sausages and tomatoes in their own juice, cover with a lid, and simmer over medium heat for about 25 minutes.
- Italian sausages: 1.2 kg
- Tomatoes in their own juice: 1 kg
6
Finely chop the tomatoes and place them with the sausages. Then add butter and simmer for about 15 minutes until the tomatoes are soft. Season with salt and pepper.
- Tomatoes: 4 pieces
- Butter: 2 tablespoons
- Pappardelle: 600 g
- Pecorino Romano cheese: 130 g
7
Boil the pasta in a large pot of salted boiling water until cooked. Drain and return to the pot. Top with the sausage sauce and mix well. Add 0.5 cup of grated cheese and the remaining basil. Season with salt and pepper and transfer to a serving dish. Sprinkle with the remaining cheese on top.
- Pappardelle: 600 g
- Basil leaves: 210 g
- Pecorino Romano cheese: 130 g
