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  • fromjudyskitchen

Pappardelle with Sausage, Tomato Cream & Fried Sage

This past weekend has been filled with great food and amazing company. For one of the potlucks I went to, I decided to be ambitious and make fresh pasta. I contemplated what type I should make. Oftentimes when I'm uncertain, I reference this handy Pasta Shapes Dictionary to help guide me. Since I knew I wanted to make a rich, meaty sauce, I ended up picking pappardelle (my personal favorite anyway). This was also another challenging pick since I don't have this setting on my pasta machine and would have to cut the ribbons by hand. Regardless, it was worth it (and thankfully was a hit).

Note: If you don't feel like making homemade pasta, you can always buy fresh pasta or use dry ones. Anything will work with this creamy, delicious, and simple sauce!

Tagliatelle with Sausage, Tomato Cream & Fried Sage

Prep Time: 5 min

Cook Time: 30 min

Servings: 6

Ingredients:

  • 16 oz fresh or dry tagliatelle (or other pasta type)

  • ~2 tbsp olive oil

  • 2 bundles of fresh sage

  • 4-5 Italian sausages

  • 6 gloves of garlic (minced)

  • 18 oz tomato puree

  • 1/2 pint heavy cream

  • 1 tsp black pepper

  • 1 tsp salt

  • 1/4 tsp cinnamon

  • Optional: Parmesan cheese (shredded or grated)

Directions:

  • In a large pot, boil water and add in pasta. If fresh, cook for about 3-5 minutes until softened. If dry, cook for about 6-8 minutes until softened. Drain and set aside.

  • While pasta is cooking, remove sausage meat from casings and set aside.

  • In a large pot, heat up olive oil on medium high heat. Carefully add in sage. Fry for about 1 minute or until crispy. Transfer to paper towel to dry.

  • In the same large pot, add sausage and garlic. Stir to cook evenly for a few minutes until meat is almost fully cooked. Add tomato puree, heavy cream, black pepper, salt, and cinnamon. Mix all ingredients together. Lower heat to medium low and cover pot. Let simmer for about 5 minutes.

  • Place pasta on serving plate. Pour sauce over pasta. Garnish with fried sage and optional parmesan cheese. Serve hot.

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