Giada's Pappardelle Pasta with Sausage Ragu | Giada Entertains | Food Network

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 making the egg dough for the pappardelle.

Combine 1.5 cups of double zero flour and 0.25 cups of semolina flour on a clean surface.

Create a well in the flour mixture and add 8 egg yolks and 1 whole egg into the well.

Add a pinch of salt to the egg mixture.

Use a fork to break up the yolks slightly and mix with the flour, allowing the egg to absorb the flour gradually.

Knead the dough until it forms a ball and is well combined.

Wrap the dough in plastic wrap and refrigerate it to chill.

After chilling, let the dough come to room temperature before working with it.

Cut the dough into fourths and take one piece to roll out.

Flatten the dough and feed it through a pasta machine starting at the thickest setting.

Continue to roll the dough through the machine until the desired thickness is achieved.

Dust the rolled dough with flour and cut it into long strips about an inch thick to form pappardelle.

Place the cut pappardelle on a floured tray to prevent sticking.

In a large skillet, brown 2 pounds of sweet Italian sausage over medium heat.

Chop 1 red onion and add it to the skillet with the sausage.

Peel and chop 1 carrot, then add it to the skillet as well.

Season the mixture with a little more salt and stir.

Deglaze the pan with a splash of white wine, scraping up the brown bits from the bottom.

Add 1.5 cups of pureed tomato to the skillet and stir to combine.

Add a piece of parmesan cheese rind to the sauce for added richness.

Let the sauce cook for a few minutes while preparing the pasta.

Bring a large pot of salted water to a boil and add the fresh pappardelle.

Cook the pasta for about 2 minutes, stirring gently to prevent sticking.

Ensure the water remains hot while cooking the pasta to avoid it falling apart.

Once cooked, drain the pasta and add it to the sauce in the skillet.

Finish the dish with fresh basil and grated fresh parmesan cheese, tossing to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens