Spicy Italian Sausage Ragù with Pappardelle
Sundays are made for the smell of simmering tomatoes and spicy sausage wafting through the house. This ragù isn't a quick "throw it together" meal; it is an invitation to slow down, pour a glass of wine, and let the stove do the heavy lifting. The beauty of this recipe is its flexibility, as it is perfectly sized for a cozy dinner for two but can easily be doubled if you are feeding a larger crowd. You are going to love how the heat from the chilies mellows into the sweetness of the soffritto, creating a rich, silky sauce that clings to every ribbon of pappardelle. It is pure comfort in a bowl, and honestly, your friends are going to think you spent all day hovering over the pot. Grab your favourite sauté pan and let’s get cooking!
Ingredients
The Ragù
- 2 tablespoons olive oil 30 ml
- ½ medium onion finely diced (approx. ½ cup)
- 1 small carrot finely diced (approx. ⅓ cup)
- 1 small celery stalk finely diced (approx. ⅓ cup)
- 1 garlic clove minced (approx. 1 teaspoon)
- 9 to 10 ounces hot Italian sausages casings removed and chopped (255 to 285 g)
- 1 tablespoon crushed hot chilies in oil
- 1 tablespoon tomato paste
- ½ cup dry red wine 120 ml
- 1½ cups canned crushed tomatoes or pulpa 355 ml
- ½ cup passata 120 ml
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chopped
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
Pasta and Finish
- 9 ounces pappardelle pasta 255 g
- ⅓ cup Parmesan cheese freshly grated (approx. 35 g)
- 1 tablespoon unsalted butter 14 g
Instructions
Build the Soffritto
- Heat the olive oil in a 3.5" sauté pan or large skillet or over medium-low heat. Add the diced onion, carrot, and celery with a small pinch of salt. Cook gently for 8 to 10 minutes, stirring occasionally. You want the vegetables to be glossy, soft, and sweet, but not browned. Add the garlic and cook for just 30 seconds until fragrant.
Brown the Sausage
- Increase the heat to medium. Add the sausage meat to the pan and break it up with a wooden spoon. Let it sit undisturbed for 2 to 3 minutes to develop a golden crust, then stir and continue cooking until fully browned. Stir in the crushed chilies and tomato paste. Cook for 2 to 3 minutes, allowing the paste to darken to a brick-red colour.
Deglaze the Pan
- Pour in the red wine and use your spoon to scrape up all the flavourful browned bits (the fond) from the bottom of the pan. Let the wine simmer for 3 to 5 minutes until it has mostly reduced and the sharp scent of alcohol has faded.
The Slow Simmer
- Stir in the crushed tomatoes and passata. Bring the sauce to a very gentle simmer, then reduce the heat to low. Cover the pan partially and cook for 45 to 60 minutes. If the sauce looks too thick toward the end, stir in a tablespoon of water. Taste and adjust salt and pepper. Stir in the fresh parsley and basil just before you are ready to serve.
Prepare the Pasta
- Bring a large pot of salted water to a boil. Cook the pappardelle according to the package directions but pull it out when it is just shy of al dente. Important: Reserve ½ cup (120 ml) of the starchy pasta water before draining.
The Finish
- Add the drained pasta directly into the ragù skillet along with the butter and a splash of the reserved pasta water. Toss over medium heat for 1 to 2 minutes until the sauce is glossy and coats every noodle. Fold in half of the Parmesan cheese.
Serve
- Divide the pasta between warmed bowls. Garnish with the remaining Parmesan and extra basil. Serve immediately while piping hot.
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Video
Notes
Tips & Substitutions
- Scaling Up: To double this recipe, simply double all ingredients and use a larger Dutch oven or deep sauté pan. Ensure you still take the full 10 minutes for the soffritto to get that deep flavour base.
- The Wine: Use a dry red like Chianti or Cabernet Sauvignon. If you prefer not to use alcohol, substitute with an equal amount of beef stock and a teaspoon of balsamic vinegar.
- The Meat: If you can’t find hot Italian sausage, use mild sausage and double the amount of crushed chilies in oil.
- Storage: This sauce is a “next-day hero.” If you double the batch, it freezes beautifully in airtight containers for up to 3 months.
Tried this recipe?Let us know how it was!