Pappardelle White Sausage Ragu
About 30mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 2The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Pappardelle White Sausage Ragu
About 30mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 2The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
- 1Finely dice the shallot and celery.
- 2Strip the rosemary leaves and thinly slice the garlic.
- 3Remove the casing from the sausage and break into small pieces in a pan with olive oil over medium heat until browned.
- 4Add the garlic and rosemary to the pan and cook for a few minutes.
- 5Add the diced shallot and celery (soffritto) to the pan, season with salt and pepper, and sauté until the fat has rendered from the sausage.
- 6Pour in the chicken stock and reduce by about half.
- 7Stir in the double cream and simmer over low heat while preparing the pangrattato.
- 8In a bowl, mix breadcrumbs, olive oil, salt, and pepper, then bake until golden to make the pangrattato.
- 9Cook the pappardelle for two minutes less than the package instructions, then add to the sauce with some pasta water and finish cooking on the heat.
- 10Turn off the heat, stir in the parmesan and a final crack of black pepper, and serve with the pangrattato sprinkled on top.
Ingredients
- 200 g italian sausage
- olive oil
- 1 shallot
- 1 stick celery
- 1 sprig rosemary
- 2 clove garlic
- 150 ml double cream
- 100 ml chicken stock
- 25 g parmesan
- dried breadcrumb
- salt
- pepper
Equipment
knifecutting boardpanwooden spoonladletongsbowl
