Sausage Ragu with Pappardelle Pasta Recipe

If you’re craving a hearty, comforting meal that feels like a warm hug from your Italian Nonna, this Sausage Ragu with Pappardelle Pasta Recipe is exactly what you need. It’s packed full of bold flavors from two types of sausage, slow-simmered with fragrant herbs and veggies, then tossed with wide ribbons of fresh pappardelle. I love this recipe because it turns an everyday dinner into something a little special, without being fussy or complicated.

When I first tried this sausage ragu, I was blown away by how the rich tomato sauce and meaty sausage meld together so beautifully. Whether you’re cooking for family or a cozy date night, you’ll find that this recipe hits all the right notes — delicious, filling, and perfect for making ahead. Believe me, once you try this Sausage Ragu with Pappardelle Pasta Recipe, it will become a kitchen staple!

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Ingredients You’ll Need

The magic of this Sausage Ragu with Pappardelle Pasta Recipe lies in its simple ingredients working together to create big flavor. Using fresh sausage meat instead of ground beef really elevates the dish, and packing in vegetables like carrot and celery adds a subtle sweetness and texture that balances the acidity of the tomatoes.

• Olive oil: Choose a good quality extra virgin for a fragrant base.
• Onion: Finely chopped to melt smoothly into the sauce.
• Garlic cloves: Fresh minced garlic brightens the flavor.
• Carrot: Grated to add sweetness and body without chunks.
• Celery stalks: Also grated to blend seamlessly with carrot and onion.
• Fennel seeds: Adds an aromatic licorice note that really lifts the ragu.
• Pork sausages: Meat removed from casings to create a rich, hearty texture.
• Beef sausages: Imported into the meat mix for depth and robustness.
• Tomato paste: Intensifies the tomato flavor and adds color.
• Pinot noir red wine: A great way to add acidity and complexity (you can swap for non-alcoholic red wine or more broth).
• Chicken stock: Low sodium is best to control saltiness.
• Crushed tomatoes: The saucy heart of the ragu; canned is convenient and flavorful year-round.
• Thyme: Fresh sprigs provide a gentle herbal aroma.
• Bay leaves: Fresh if possible, but dried works in a pinch.
• Cooking salt and black pepper: Adjust to taste after simmering.
• Chilli flakes: Optional, but I love the subtle kick it gives.
• Pappardelle pasta: Wide, flat noodles perfect for holding onto the chunky ragu.
• Parmesan or Parmigiano Reggiano: Finely grated on top for salty, nutty finish.
• Parsley: Just a pinch to add freshness and color at the end.

Variations

I encourage you to make this Sausage Ragu with Pappardelle Pasta Recipe your own! I’ve played around with different tweaks depending on what’s in season or dietary needs, and each version is just as satisfying.

• Variation: Swap in spicy Italian sausages for a punchier ragu — my family goes crazy for the added heat!
• Variation: For a gluten-free option, use your favorite gluten-free pasta; the ragu itself is naturally gluten-free.
• Variation: Add mushrooms or diced bell peppers for extra veggies—I love this when I want more texture and flavor complexity.
• Variation: If you don’t have wine on hand, extra chicken broth works beautifully to keep the sauce rich and flavorful.

How to Make Sausage Ragu with Pappardelle Pasta Recipe

Step 1: Create the Soffrito Base

Start by heating the olive oil in a heavy-based pot over medium heat. Add finely chopped onion, minced garlic, grated carrot, grated celery, and fennel seeds. Cook these gently for about 8 minutes until the carrots are tender and sweet but not browned. This soffrito forms the flavor foundation, so take your time—don’t rush this step or the ragu won’t develop that beautiful depth.

Step 2: Brown the Sausages

Turn the heat up to high and add the sausage meat, broken up as much as you can with your spatula or spoon. It won’t crumble like ground meat, but that’s perfectly fine. Cook until the meat loses its pink color. It’s normal if it doesn’t get deeply browned here—this step is mostly about cooking through and starting flavor development.

Step 3: Deglaze with Tomato Paste and Wine

Stir in the tomato paste and cook for about a minute—it helps intensify the tomato flavor and adds richness. Next, pour in the red wine and let it simmer rapidly for approximately 2 minutes until it reduces by half. Be sure to scrape the bottom of the pot with your spatula to lift all those tasty browned bits; this is what deepens the ragu’s flavor.

Step 4: Slow Cook the Ragu in the Oven

Add crushed tomatoes, chicken stock, thyme sprigs, bay leaves, salt, pepper, and chili flakes if you like a little heat. Stir everything together, bring to a simmer, cover with the lid, and pop the pot into your preheated 180°C (160°C fan) oven. Let it cook undisturbed for 1 hour. During this time, the sauce will thicken and the flavors will meld beautifully without you having to babysit the stove.

Step 5: Mash and Continue Slow Cooking

Remove the pot from the oven and use a potato masher to break up the sausage meat into smaller, more sauce-like pieces. This step is what gives the ragu its lovely texture. Replace the lid and put it back into the oven for another 45 minutes. By now, the sauce will be pretty thick—that’s exactly how it should be!

Step 6: Cook Pasta and Combine Everything

While the ragu finishes, cook the pappardelle pasta in boiling salted water according to package instructions. Just before draining, reserve about 1 ½ cups of the pasta cooking water. Drain the pasta, then return it to the ragu pot on the stove over medium heat. Add the pasta and ½ cup of reserved cooking water to the sauce, tossing with two spatulas until the noodles are beautifully coated and tinged with the rich red sauce. Add more pasta water if you want a looser sauce consistency.

Step 7: Serve Hot with Tasty Garnishes

Serve your Sausage Ragu with Pappardelle Pasta immediately in warm bowls, generously topped with freshly grated Parmesan and a sprinkle of chopped parsley. I love the little contrast the parsley adds – it feels fresh against the richness.

How to Serve Sausage Ragu with Pappardelle Pasta Recipe

Garnishes

I always go for freshly grated Parmigiano Reggiano — nothing beats its nutty, salty punch. A sprinkle of finely chopped fresh parsley adds a pop of color and a mild freshness that balances the richness of the ragu. Sometimes I add a drizzle of good-quality olive oil on top just before serving for extra silkiness.

Side Dishes

To keep things simple and authentic, I like serving this ragu with a crisp green salad dressed in lemon vinaigrette. Some toasted garlic bread on the side is perfect for mopping up extra sauce—you’ll find everyone fighting for the last crumb!

Creative Ways to Present

For special occasions, I’ve plated this ragu by twirling the pappardelle into neat nests on each plate for an elegant look. Garnishing with a fresh thyme sprig or shaved Parmesan curls also adds a gourmet touch. It’s amazing what a little thoughtful presentation does to elevate a humble dish.

Make Ahead and Storage

Storing Leftovers

After cooling the ragu completely, I transfer it into an airtight container and keep it in the fridge for up to 3 days. When it’s time for leftovers, the flavors have melded even more — it tastes just as good, if not better, the next day.

Freezing

I often freeze the ragu portion without the pasta in freezer-safe containers or heavy-duty zip bags. It keeps well for up to 3 months and is great for those nights when you want a home-cooked meal without the fuss. Just defrost overnight in the fridge before reheating.

Reheating

Reheat gently in a saucepan over low-medium heat, stirring occasionally. Add a splash of water or broth if it feels too thick. If you’re reheating pasta tossed in the ragu, a quick sauté just until warmed through keeps the noodles from getting mushy.

FAQs

Final Thoughts

This Sausage Ragu with Pappardelle Pasta Recipe holds a special place in my kitchen because it’s that perfect balance of rustic comfort and wow-factor flavor. It’s easy to prepare yet tastes like you spent hours on it, which I know you’ll appreciate. Give it a try next time you want to impress without stress — your family and friends will be asking for seconds, guaranteed!

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