Theo Randall's Pappardelle with Italian Sausages

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.

Heat a saucepan and add 2 tablespoons of olive oil.

Add finely chopped white onion to the pan and turn the heat down low.

If the heat is too high, remove the pan from the heat to let the onion soften in the oil.

Add the Italian sausages to the softened onions and cook until the fat melts and the sausages are browned.

Continue cooking the sausages to release moisture and intensify the flavor.

Add freshly shelled peas to the sausage and onion mixture.

Pour in a couple of ladles of boiling water to the pan and let it simmer.

Cover the pan and let it cook on low heat.

In a separate pot, boil water and add salt to cook the pappardelle pasta.

Add the pappardelle pasta to the boiling water and cook until al dente.

Once the pasta is cooked, add it to the sausage and pea mixture.

Add a bit more pasta water if needed to achieve a creamy sauce consistency.

Toss the pasta with the sauce to ensure it absorbs the flavors.

Plate the pasta and finish with a sprinkling of Parmesan cheese and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens