Creamy Tuscan Sausage Pappardelle
Kayla LaManna
10+
5 hours
30 hours
Pasta, HOSTING
This creamy Tuscan sausage pappardelle is a delicious and hearty dish that combines the flavors of pork and fennel sausages with a rich sauce. It's quick to prepare, taking only 30 minutes, and is INSANELY delicious!
Ingredients
- 1 kg pappardelle
- 1 kg pork and fennel sausages, casings removed
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves, finely minced
- 1–1½ teaspoons chilli flakes
- 1½ cups dry white wine
- 1 cup chicken stock
- 300g semi-dried tomatoes, roughly chopped
- 600ml thickened cream
- 200g baby spinach
- 1½ cups freshly grated Parmesan, plus extra to serve
- Reserved pasta water
- 1 large handful fresh basil
- Salt and freshly cracked black pepper
Directions
Cook the pappardelle in generously salted boiling water until al dente. Reserve plenty of pasta water before draining.
Heat the olive oil in a large pan. Add the sausage meat, breaking it into rough chunks, and cook until beautifully golden and caramelised.
Add the garlic and chilli flakes and cook for another minute.
Pour in the white wine and simmer for 3–4 minutes, scraping all the flavour from the bottom of the pan.
Add the chicken stock and semi-dried tomatoes. Simmer for another 4–5 minutes until slightly reduced.
Reduce the heat and pour in the cream. Simmer gently until the sauce starts to thicken.
Add the cooked pappardelle, spinach and Parmesan. Add pasta water as needed and toss until the spinach has wilted and the sauce is silky and coating the pasta.
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