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