Chili Pappardelle Pasta (Print Version)
# Ingredients:
01 -
As much olive oil as you need for cooking.
02 -
1 pound of uncooked, mild Italian sausage (made with pork).
03 -
4 tablespoons of plain butter, not salted.
04 -
One small onion, chopped into little pieces.
05 -
Two small fennel roots, finely chopped.
06 -
1 pound of wide egg noodles like pappardelle.
07 -
6 garlic cloves, minced into tiny bits.
08 -
1/4 cup of thick tomato paste.
09 -
2 tablespoons of spicy Calabrian chili peppers.
10 -
A half-cup of dry white wine.
11 -
One jar (24 ounces) of smooth tomato purée.
12 -
1 cup of rich, heavy cream.
13 -
1 tablespoon of fresh oregano, finely chopped.
14 -
1/2 cup of grated parmesan cheese, plus extra for serving.
15 -
A sprinkle of freshly cracked black pepper, as required.
# Instructions:
01 -
Fill up a big pot with water, season it well with salt, and bring it up to a boil.
02 -
Place a stainless steel sauté pan (3-quart size) on medium-high heat. Once warmed up, dribble in olive oil to lightly coat the surface. Toss in the sausage. Break it into chunks with a wooden spoon as it cooks. Sprinkle a little salt over it. Cook just until it's browned, around 5 minutes. Lift it out with a slotted spoon and set it aside on a plate.
03 -
Turn the heat down to medium. Add the butter and let it melt. Toss in the chopped onion and fennel. Stir frequently while they cook for 8 minutes until they're soft and golden brown. Add a pinch of salt for flavor.
04 -
Stir the pappardelle into the boiling water. Let it cook until it's tender but firm to the bite ('al dente'), following the directions on the package.
05 -
Add the garlic to the sautéed onion and fennel. Let it cook briefly for about half a minute. Then, mix in the tomato paste and chili peppers, cooking for another minute. Pour in the white wine and allow it to simmer gently for 2 minutes.
06 -
Add the tomato purée, cream, oregano, and cooked sausage into the mixture. Scoop out 1 cup (or a touch extra, if needed) of pasta cooking water and mix it into the sauce. Stir everything together. Bring the sauce to a gentle boil, then lower the heat to medium-low. Let it simmer for about 5 minutes, giving it a stir now and then.
07 -
Drain the noodles, then put them back into the big pot. Pour the sauce over the pasta and mix well. Slowly add in the grated parmesan cheese, stirring until it melts and the sauce coats the noodles evenly.
08 -
Adjust the salt to your liking. Dish up the pasta and sprinkle more parmesan and some black pepper on top before serving.
# Notes:
01 -
Add extra pasta water if you need to loosen the sauce, or let it cook a little longer if it's too runny.