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!
Pappardelle Pomodoro with Spicy Italian Sausage
Ingredients
- 1 package Isernio’s sausage links (we recommend Hot Italian Chicken Sausage)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 28-ounce can San Marzano tomatoes
- 6 basil leaves, chopped + more for garnish
- 1 cup fresh grated parmesan, divided
- 16 oz. Pappardelle pasta
- 2 Tb. butter
- 2 Tb. olive oil
- 1 tsp. sugar (optional)
- salt & pepper to taste
Instructions
- 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.
- 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.
- Heat olive oil over medium heat. Add onion and sauté for 10 minutes, making sure they don’t brown.
- Add garlic and cook for an additional 2 minutes.
- Add San Marzano tomatoes and simmer for 10 minutes. Using an immersion blender, puree the tomatoes. Cook for an additional 10 minutes.
- 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.
- Slice your sausages into bite-sized rounds.
- Add ½ cup parmesan and chopped basil to the sauce. Stir until well combined. Season with sugar, salt, and pepper to taste.
- 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.
- Serve immediately, garnishing with additional parmesan and chopped basil.
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