There’s nothing quite like a bowl of sausage ragu with pappardelle pasta to bring the warmth and heartiness of Italian comfort food to your table. This rich and flavorful dish features tender ribbons of pappardelle tangled in a savory, slow-simmered sausage ragu that’s bursting with herbs, garlic, tomatoes, and bold seasoning. It’s rustic, satisfying, and surprisingly easy to make — no culinary degree required.
Whether you’re cooking for a cozy weeknight dinner or serving a crowd on the weekend, this recipe delivers bold flavor with minimal fuss. The beauty of this meal lies in its simplicity — quality sausage, a classic soffritto base, and perfectly cooked pasta are all you need to impress.
In this guide, we’ll break down everything from choosing the best sausage and pasta to step-by-step cooking tips, variations, and storage ideas. If you’re craving a no-fail, family-favorite Italian dish, this is it. Let’s dive in!
Key Ingredients for Sausage Ragu with Pappardelle Pasta
A great sausage ragu with pappardelle pasta starts with humble, quality ingredients that work together to build big flavor. Here’s what you’ll need for a rich, hearty sauce that clings beautifully to those wide pasta ribbons.
For the Sausage Ragu
- 1 pound Italian sausage (pork, beef, or a mix — casings removed)
- 2 tablespoons olive oil (for sautéing)
- 1 small onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fennel seeds (optional but highly recommended)
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 1/2 cup chicken broth (or vegetable broth for a lighter version)
- 1 bay leaf
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper, to taste
For the Pappardelle Pasta
- 12 oz dry pappardelle pasta
- Salt, for the boiling water
- 1/4 cup reserved pasta water (to loosen the sauce if needed)
Optional Garnishes
- Freshly grated Parmesan cheese
- Chopped fresh parsley
- Lemon zest (for a bright finish)
These ingredients come together to create a deeply savory sausage meat sauce that’s balanced with just enough acidity from the tomatoes and a hint of sweetness from the veggies. Up next, we’ll walk you through how to bring all these flavors to life — step by step.
Step-by-Step: How to Make Sausage Ragu with Pappardelle Pasta
This hearty Italian classic may taste like it simmered for hours, but making sausage ragu with pappardelle pasta is surprisingly doable — even on a weeknight. Follow these simple steps to create a rich, flavor-packed dish that’ll leave everyone asking for seconds.
Step 1: Prep Your Ingredients
Start by chopping the onion, carrot, and celery finely. This trio is your soffritto — the flavor base of traditional Italian sauces. Also, remove the casings from the sausage if needed and set everything within reach.
Step 2: Sauté the Soffritto
In a large skillet or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, carrot, and celery, and cook until soft and golden, about 6–8 minutes. Stir in the garlic, fennel seeds, and red pepper flakes, and cook for another minute.
Step 3: Brown the Sausage
Add the sausage meat to the pan, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 8–10 minutes. Don’t rush this part — you want the sausage to develop a deep, golden color for maximum flavor.
Step 4: Add Tomato Paste and Deglaze
Stir in 2 tablespoons of tomato paste and let it cook for 2 minutes to deepen the flavor. Then pour in the chicken broth, scraping the bottom of the pan to release all the flavorful bits.
Step 5: Simmer with Tomatoes and Herbs
Add the crushed tomatoes, bay leaf, thyme, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 25–30 minutes, stirring occasionally. The sauce will thicken and become rich and savory.
Step 6: Cook the Pappardelle Pasta
While the ragu simmers, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente. Before draining, scoop out about 1/4 cup of pasta water and set it aside.
Step 7: Combine Pasta and Ragu
Once the pasta is drained, add it directly into the sausage ragu. Pour in a bit of the reserved pasta water and toss everything gently to coat. The starchy water helps the sauce cling beautifully to every ribbon of pasta.
Step 8: Serve and Garnish
Divide the pasta into bowls and top with freshly grated Parmesan, a sprinkle of chopped parsley, and a little lemon zest if desired. Serve warm and enjoy every bite of this homemade sausage pasta masterpiece.
Must-Have Tools for Making Sausage Ragu with Pappardelle Pasta
While sausage ragu with pappardelle pasta doesn’t require fancy gadgets or professional gear, using the right tools can make a big difference in flavor, texture, and ease. Here’s what you’ll need to get the job done right.
Large, Heavy-Bottomed Skillet or Dutch Oven
This is where all the magic happens. A heavy skillet or Dutch oven distributes heat evenly and helps you build deep flavor by properly browning the sausage and cooking down the sauce without burning.
Tip: A Dutch oven is perfect for slow simmering the ragu and bringing out those rustic, meaty flavors.
Wooden Spoon or Silicone Spatula
To break up sausage, stir your soffritto, and scrape up those caramelized bits from the pan (aka fond), you’ll need a sturdy wooden spoon or heat-safe spatula.
Chef’s Knife & Cutting Board
A sharp chef’s knife is key for prepping your onions, carrots, celery, and garlic. Precision cuts ensure even cooking and a smooth sauce texture.
Pasta Pot with Strainer
For boiling the pappardelle pasta, you’ll need a large pot with plenty of room and a built-in or separate strainer. This helps prevent sticking and ensures even cooking.
Ladle or Measuring Cup
Reserve a bit of that starchy pasta water before draining. A ladle or heat-safe measuring cup makes it easy to scoop and add to your sauce for extra creaminess.
Serving Tongs or Pasta Fork
Tossing the pasta with the ragu is much easier when you have pasta tongs or a pasta fork that gently lifts and turns the ribbons without breaking them.
Grater or Zester
To finish the dish, a microplane grater or zester will help you add that final touch of Parmesan cheese or lemon zest, enhancing both flavor and presentation.
Frequently Asked Questions About Sausage Ragu with Pappardelle Pasta
What’s the difference between ragu and bolognese?
While both are Italian meat sauces, ragu is a broader term for any slow-cooked meat sauce, often made with sausage, pork, or beef and tomatoes. Bolognese, specifically from Bologna, is typically a finer, milk-based sauce with ground beef or veal, pancetta, and less tomato.
Can I make sausage ragu ahead of time?
Absolutely! In fact, sausage ragu often tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove with a splash of broth or pasta water.
Can I freeze leftover ragu?
Yes. Sausage ragu freezes very well. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
What type of sausage should I use?
Use Italian-style sausage for the best flavor — either mild or spicy, depending on your preference. You can use pork, beef, or a mix. Just make sure to remove the casing before cooking.
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