# Pappardelle White Sausage Ragu

A creamy, flavorful white ragu made with Italian sausage and aromatic vegetables, finished with a crunchy breadcrumb topping.

- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

1. Finely dice the shallot and celery.
2. Strip the rosemary leaves and thinly slice the garlic.
3. Remove the casing from the sausage and break into small pieces in a pan with olive oil over medium heat until browned.
4. Add the garlic and rosemary to the pan and cook for a few minutes.
5. Add the diced shallot and celery (soffritto) to the pan, season with salt and pepper, and sauté until the fat has rendered from the sausage.
6. Pour in the chicken stock and reduce by about half.
7. Stir in the double cream and simmer over low heat while preparing the pangrattato.
8. In a bowl, mix breadcrumbs, olive oil, salt, and pepper, then bake until golden to make the pangrattato.
9. Cook 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.
10. Turn off the heat, stir in the parmesan and a final crack of black pepper, and serve with the pangrattato sprinkled on top.

## Equipment

- knife
- cutting board
- pan
- wooden spoon
- ladle
- tongs
- bowl

## Source

- Original video: https://www.instagram.com/reel/DdlLtWXIIuu/?exln=eHRzODg1dzg1dGNo
- Creator: Jordan Sproule
- Recipe page: https://www.cliprecipe.com/recipe/52fc8e65-c5e0-4cbc-8904-f62f3334cbc8
- Extracted: 2026-11-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt