Sausage Cacciatore Pasta

Our chicken cacciatore recipe was a success. So many of our newsletter list members loved it so much, that we decided to make an inspired recipe, but this time featuring two very loved Italian ingredients – pasta and sausage. Let’s make a mean sausage cacciatore pasta, shall we?

About This Recipe

Sausage Cacciatore Pasta is a hearty and flavorful dish that is a true example of real Italian comfort food. The cacciatore, or “hunter” style, typically involves braising chicken or rabbit, but in this case, we’re using delicious Italian sausage.

The sausage is browned to perfection, then simmered in a rich tomato sauce along with onions, garlic, carrots, and a blend of Italian herbs. The result is a robust and savory sauce that clings beautifully to the chosen pasta, whether it’s long or short.

Sausage Cacciatore Pasta is a versatile dish, perfect for a family dinner, or a cozy night in. It’s also fantastic for entertaining, as it pairs wonderfully with a glass of your favorite Italian red wine.

Whether you’re a novice cook or a seasoned chef, Sausage Cacciatore Pasta is a simple, yet satisfying dish that’s sure to impress. Enjoy the process of preparing it, and even more, enjoy sharing and savoring it with others. Buon appetito!

Let’s Make It

Sausage Cacciatore Pasta

Sausage cacciatore pasta is inspired by the traditional chicken cacciatore main course, and features Italian sausage and pappardelle.

Course Main Course

Cuisine Italian

Keyword cacciatore pasta, italian sausage

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 3

Cost €12

Equipment

1 chopping board
1 chopping knife
2 medium large pots
1 lid
1 silicone spoon
1 pasta fork

Ingredients

1 carrot
1 onion
1 garlic clove
2 Italian sausages
2 tbsp Belmorso Extra Virgin Olive Oil
thyme - dry or fresh
400 gr Italian polpa - finely chopped tomatoes
1/2 glass red wine
250 gr Pappardelle Pasta Nidi
grated parmesan for topping

Instructions

Prepare your veggies. Peel and cut the carrot; do the same with the onion; and if you have celery on hand, add a stalk as that makes the soffritto nicer.
Sauté the vegetables in 2 tablespoons Belmorso EVOO for about 10 minutes.
Then remove the sausage casing and break into pieces in the same pot with the vegetables. Mix, add the thyme (about half a teaspoon) and leave to cook at low heat for another 10 minutes.
Next, add the red wine, mix and leave to evaporate.
It's time to add your polpa - chopped tomatoes, mix everything, cover with a lid, and leave it to simmer for 30 minutes.
After 20 minutes, boil the water for your pasta with plenty of salt.
Add the pappardelle to cook, following the packaging instructions.
Drain, and transfer back to your pot. Add the sausage cacciatore sauce, mix well, and serve.
Top with grated parmesan, or not, and enjoy.