This recipe is a continuation on my obsession with pappardelle pasta. The sauce coats the ribbons of pasta perfectly. I can’t get over how good it is.
My family has always loved eating Italian sausages with sauteéd peppers and onions on a bun. I would say we had it at least once a week growing up. This recipe is kind of my take on our popular family recipe, but in pasta form.
I also added red wine..adds a great depth of flavor to this classic combo of flavors.
Prep time: 20 min
Cook Time: 30 min
-9 oz. pappardelle pasta (1 package)
-2 bell peppers, thinly sliced
-1 large yellow onion, thinly sliced
-3 cloves garlic, chopped
-1/2 tsp. dried basil
-1/2 tsp. dried thyme
-pinch of red pepper flake
-1 c. red wine (I used a red blend, but anything will work here)
-1 1/2 lbs. sweet Italian sausage
-2 c. white button mushrooms, sliced
-2 c. crimini mushrooms, sliced
-2 T. balsamic vinegar
-1/2 c. grated parmesan cheese
-1/4 c. fresh basil, chopped
-salt and pepper
Bring a large pot of water to boil for pasta and cook according to package directions or desired doneness. Begin by sautéing peppers, onions, and garlic in 2 T. olive oil over medium high heat. Season with salt and pepper, as well as dried basil, thyme, and red pepper flakes, and cook for 10 minutes or so until golden and caramelized. Add wine to pan and reduce, cooking for an additional 3-4 minutes. Set aside.
Using the same pan, heat another 2 T. olive oil over medium/high heat and sauté mushrooms for 5-6 minutes until caramelized and golden. Add balsamic vinegar, and cook for an additional 1-2 minutes until some of the vinegar has evaporated. Season with salt and pepper. Set aside.
Next, remove sausage from casings, and sauté in same pan for 6-7 minutes, until browned, breaking up with a spatula into small pieces. Set aside.
Place pasta back in the large pot, or a large serving bowl, drizzle with 2 T. olive oil, and add caramelized onions and peppers, mushrooms, sausage, parmesan cheese, and chopped fresh basil. Toss to combine, and garnish with additional chopped herbs and parmesan cheese, if desired. Serve and enjoy!
Carol made this recipe last night at our “Gals DVD Get-together” and it was a terrific all in one meal with a green side salad. The egg-y noodles were the perfect vehicle for the savory wine sauce with a distinct pepper and onion and mushroom flavor. I think it has potential as a great vegetarian dish by increasing the amount of meaty mushrooms in place of the sausage…though the sweet sausage is what leaves you with a satisfied feeling. The sausage Carol added seemed to me to have a hint of sage which I’m not sure was from the chicken sausage or pork sausage which she combined. I tried to get the name of the brand of sausages from Carol, but she remained vague.
Molly this reminds me a little of a Rachel Ray recipe you made when you were in middle or high school that it called for kale, pasta, sausage and whole cranberry sauce. Do you remember it?
You’re cookin’ girl!
Jan, great idea to make this a vegetarian dish! And yes I remember the cranberry kale pasta..love it! I haven’t made that in years but we used to eat it all the time..I might just have to make that again now that you remind me.
Jan, the sweet Italian styles chicken sausages were by Al Fresco. I must have been too distracted at the time to check in my fridge where I had another package. I put half chicken and half pork which helped to cut the amount of fat.
This was delicious too!!!! I loved all the flavors coming together! Can’t wait to read what you make next!!
Mom and I made this again too! Very good.