Pappardelle Pomodoro with Spicy Italian Sausage

San Marzano tomatoes are grown in a specific region of Italy where the volcanic soil imparts a sweeter-than-average flavor to the traditional fruit. They’re worth splurging on for this light & fresh sauce that’s packed with flavor!

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  1. Fill a skillet with water and bring it to a boil. Submerge your sausages in the water, turn off the heat, and place the lid on the skillet. Allow to sit for 7 minutes.
  2. Remove the sausages from the water, drain the skillet, and wipe it dry. Heat the dry skillet over medium-high heat and brown your sausages well on each side. Set aside.
  3. Heat olive oil over medium heat. Add onion and sauté for 10 minutes, making sure they don’t brown.
  4. Add garlic and cook for an additional 2 minutes.
  5. Add San Marzano tomatoes and simmer for 10 minutes. Using an immersion blender, puree the tomatoes. Cook for an additional 10 minutes.
  6. While the sauce is finishing, prepare your pasta in salted water according to package directions. Under-cook it by 1 minute and reserve 1 cup of the water when draining.
  7. Slice your sausages into bite-sized rounds.
  8. Add ½ cup parmesan and chopped basil to the sauce. Stir until well combined. Season with sugar, salt, and pepper to taste.
  9. Add the drained pasta to the sauce. Add the butter and ¼ cup of parmesan cheese and toss until well combined. Add the sausage and, if needed, add a little bit of the reserved pasta water if the sauce gets too thick.
  10. Serve immediately, garnishing with additional parmesan and chopped basil.

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