Sausage Ragu with Pappardelle Pasta Recipe

Oh, if you love cozy, hearty meals that take you straight to Italy with every bite, this Sausage Ragu with Pappardelle Pasta Recipe is going to be your new go-to. I absolutely love how this ragu combines the rich flavors of pork and beef sausage with a slow-cooked tomato base that’s perfect for scooping up with those wide, luscious pappardelle noodles.

When I first tried this recipe, it felt like a little celebration in my kitchen—comfort food at its finest, but made special and a bit fancy by the slow simmer and fresh herbs. You’ll find that it works beautifully for a leisurely weekend dinner or when you want to impress friends without fussing over complicated steps. Plus, the leftovers? Even better the next day!

Ingredients You’ll Need

The magic of this Sausage Ragu with Pappardelle Pasta Recipe lies in a well-balanced combo of fresh veggies, quality sausages, and herbs. Choosing the right sausage and fresh produce really shapes the overall taste, so I’ll share my buying tips as I go.

• Olive oil: Use a good quality extra virgin olive oil for the best depth of flavor during the soffrito stage.
• Onion: A small yellow onion adds sweetness and forms the ragu’s savory base.
• Garlic: Fresh cloves minced finely add essential aroma and warmth.
• Carrot: Grated carrot naturally sweetens the sauce and balances acidity.
• Celery stalks: Grated celery gives the ragu an earthiness and fresh undertone.
• Fennel seeds: Adds that subtle aniseed flavor that pairs beautifully with sausage.
• Pork and beef sausages: Using a mix brings a richer, multi-dimensional meatiness. I like to remove the casing to get a loose texture for the ragu.
• Tomato paste: It deepens tomato flavor and adds richness.
• Pinot noir red wine: Use dry wine to add complexity; if you prefer no alcohol, swap with more chicken stock or a 0% red wine alternative.
• Chicken stock/broth: Low sodium works best so you can control the saltiness of the sauce.
• Crushed tomatoes: Canned works well for a consistent texture.
• Thyme sprigs: Fresh if possible for a bright, herbal note.
• Bay leaves: Fresh are my preference but dried works in a pinch.
• Salt and black pepper: Season carefully, especially since sausages can vary in saltiness.
• Chilli flakes (optional): Just a pinch adds a lovely hint of heat without overpowering.
• Pappardelle pasta: Wide ribbons are essential to catch the thick sauce, though tagliatelle or fettuccine can work.
• Parmesan or Parmigiano Reggiano: Freshly grated on top brings a finishing touch of umami richness.
• Parsley (optional): For a fresh, colorful garnish.

Variations

One thing I love about this Sausage Ragu with Pappardelle Pasta Recipe is how adaptable it is. Over the years, I’ve tweaked it both for different dietary needs and to suit whatever’s fresh in my kitchen.

• Vegetarian version: Swap sausage with finely chopped mushrooms and add lentils for texture—I tried this for a friend and it was just as satisfying.
• Spice it up: I sometimes add extra chilli flakes or a diced fresh chili for a bold punch when we feel adventurous.
• Wine alternatives: If you want to skip the wine, a splash of balsamic vinegar or extra chicken broth works well to keep that acidity.
• Different pasta: When I can’t find pappardelle, tagliatelle or wide fettuccine does a lovely job catching the sauce too.

How to Make Sausage Ragu with Pappardelle Pasta Recipe

Step 1: Build Your Flavor Base with Soffrito

Start by heating olive oil over medium heat in a large, heavy-based pot. Add finely chopped onion, minced garlic, grated carrot, celery, and fennel seeds—this soffrito layer is where the flavor foundation happens. Cook for about 8 minutes, stirring occasionally, until the carrot softens and releases its natural sweetness but doesn’t turn golden—so keep an eye on it to avoid burning.

Step 2: Brown the Sausage Meat

Turn the heat up to high and add the sausage meat (with casings removed). Use your spatula to break it up as much as you can—don’t worry, it won’t crumble like ground meat but that’s okay because we’ll mash it later on. Cook until the meat loses its pink color but don’t worry if it doesn’t brown much; this slow-cooked ragu will develop flavor in the oven.

Step 3: Deglaze and Add Tomato Paste

Stir in the tomato paste and let it cook for about one minute. This little step enhances the richness of the sauce. Then pour in the wine and stir constantly for 2 minutes while the wine reduces by half—this is when the pot’s base gets scraped clean, releasing all those delicious caramelized bits.

Step 4: Slow Cook the Ragu

Add crushed tomatoes, chicken stock, thyme, bay leaves, salt, black pepper, and optional chili flakes. Give everything a good stir; bring it to a gentle simmer. Cover with the lid and pop the pot in a preheated 180°C (160°C fan) oven for 1 hour. This slow cook softens ingredients and melds flavors beautifully.

Step 5: Mash the Meat and Continue Cooking

Take the pot out of the oven, remove the lid, and use a potato masher to break the meat down into smaller pieces. Then cover and return it to the oven for another 45 minutes. The sauce will thicken considerably, but don’t worry — it loosens beautifully when mixed with pasta and a bit of starchy cooking water.

Step 6: Cook Pasta and Combine

Cook your pappardelle according to the package instructions, but just before draining, scoop out about 1 1/2 cups of the pasta water and set aside (trust me, this is gold for your sauce!). Drain pasta and add it directly to the ragu pot on medium heat along with 1/2 cup of the reserved pasta water. Use two spatulas to gently toss and coat the pasta, adding more pasta water as needed to loosen the sauce until it clings perfectly.

Step 7: Serve It Up

Dish out the pasta and ragu into pre-warmed bowls, generously grate Parmesan over the top, and sprinkle with fresh parsley if you like a pop of green. Eat immediately for the best experience!

How to Serve Sausage Ragu with Pappardelle Pasta Recipe

Garnishes

I’m a sucker for a generous dusting of freshly grated Parmigiano Reggiano—it adds this beautiful umami punch that makes every bite feel special. A small pinch of chopped parsley adds freshness and a little color, which I love for both looks and taste.

Side Dishes

My go-to sides are simple: a crisp green salad with a tangy lemon vinaigrette to cut through the richness, and some crusty Italian bread to sop up any leftover sauce. Sometimes, I serve with roasted veggies like asparagus or a garlicky sauté of greens.

Creative Ways to Present

For special occasions, I’ve plated this in shallow white bowls and added a drizzle of good-quality extra virgin olive oil across the top. Sometimes a few fresh basil leaves or a sprinkle of microgreens make for a pretty, restaurant-style touch that wows guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store the sausage ragu in an airtight container in the fridge for up to 3 days. If you’re planning to eat the next day, the flavors usually deepen and taste even better—win-win! The pasta is best cooked freshly but you can toss leftovers together with a splash of water to refresh the texture.

Freezing

I often freeze the ragu sauce on its own in portioned containers for up to 3 months. It thaws beautifully in the fridge overnight and reheats smoothly on the stove. Just prepare fresh pasta when ready to serve for best texture.

Reheating

Reheat the ragu over low heat, stirring occasionally and adding a splash of water or stock if it’s too thick. Then toss in freshly cooked pappardelle, mixing until everything’s warmed through and silky.

FAQs

Final Thoughts

Honestly, this Sausage Ragu with Pappardelle Pasta Recipe holds a special place in my heart—and on my dinner table. It’s the kind of dish that makes weeknights feel cozy and weekends feel festive. I hope you’ll enjoy making and sharing it as much as I have, and remember: the slower you let it cook, the better it tastes. So relax, simmer, and get ready for some serious pasta love!

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