Pappardelle with Fennel and Sausage Ragu with Chef G.S. Argenti

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: bulk ground pork

Chicken sausage reduces fat while maintaining flavor.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino cheese

Nutritional yeast offers a cheesy flavor without dairy.

Start by removing the casings from the pork sausage and chop the onion and fennel very finely.

Minced garlic and hand crush the tomatoes.

Heat a pan on medium heat and add a little bit of olive oil.

Once the oil is hot, add the sausage and cook until browned and all the water has evaporated.

Add the chopped onions and fennel to the pan and cook until they soften and become translucent, adding a little salt to help release moisture.

Once the onions and fennel are soft, add the minced garlic, tomato paste, oregano, and a tiny bit of red pepper flakes (about a quarter teaspoon). Stir and cook for about a minute to avoid burning the garlic.

Add California red wine to the mixture and let it reduce until all the wine has evaporated, scraping the bottom to incorporate any fond into the dish.

Add the crushed tomatoes and a little bit of water to the pan, then bring it to a boil before reducing to a simmer for about 45 minutes to an hour.

Check the sauce after an hour; it should be thick enough to see trails in it.

In a separate pot, add 4 cups of water and 2 teaspoons of salt, then bring it to a boil and add the pappardelle pasta, ensuring it's submerged.

Once the pasta is cooked, transfer it to the sauce in the skillet, adding as much sauce as desired and a bit of pasta water to thin it out if necessary.

Taste the pasta and adjust seasoning if needed, then plate the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens