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Quick Ragu with Pappardelle Pasta

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This ragu with spicy Calabrian chili, sausage and fennel sauce is really next level and one that will be on repeat in your household I guarantee it!! So scrumptious, saucy, spicy, savory and all around delicious!! Recipe below, you’ve simply just got to make this!!

1/2lb Sausage (I like a combo of both and sweet)
Drizzle of olive oil
1/2 fennel bulb, thinly sliced
Couple shallots, thinly sliced
1/2 cup of dry white wine
14.5 oz can of tomato puree, cherry tomatoes or whole plum crushed by hand and add a half a cup of water to the can and add that in too
Spoonful of your favorite Calabrian chilis (linking my favs in my stories) or a pinch of hot pepper flakes but isn’t quite as good I must say
Fresh basil
Salt (not pictured but of course added)
Lots of parm
10oz of pasta of choice

Once browning the sausage and veg, deglaze with the wine, and once you add the sauce, reduce the heat to low and simmer for about an hour, you want the fennel to practically melt into the sauce, then cook it all with the pasta for a minute or so before serving!

Chilis in oil: https://rstyle.me/+NNoBSemOTvFrxOKBFlM3Ug
Category
Food
Tags
chef laura vitale, laura vitale
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