Friday, February 6, 2015

Pasta, pasta, pasta...

Normally I would not cook more than one pasta dish in a week.  I don't eat that much of it, but my babe loves his pasta.  I mentioned in my last blog that Babe prefers a red meat sauce.  In fact, even though he's been gobbling down the previous pasta dish for lunch all week, he asked me to make my meat sauce.

Normally I serve this sauce with spaghetti or sometimes fettuccine. While at the grocery store this week, I noticed a beautiful pappardelle pasta in the fresh pasta case. Pappardelle is a lovely, wide noodle. It holds up best to hearty and meaty sauces. So it was a perfect choice for my sauce.

Pappardelle Pasta with Meat Sauce

  • 1 onion, chopped
  • 4-5 cloves garlic, chopped
  • 1 lb hot italian sausage
  • 1/2 C dry red wine (I used a Cabernet Sauvignon)
  • 1 tbsp tomato paste (I find this in a tube with canned tomatoes- makes it so much easier)
  • 1 28oz can crushed tomatoes
  • 1 15oz can diced tomatoes
  • pinch red pepper flakes
  • 1 tsp garlic and herb seasoning
  • 1 tbsp chopped fresh parsley
  • Salt and Pepper to taste
  • 1 lb pappardelle pasta, cooked
  • shredded or grated parmesan cheese for serving
  1. In a large pot, saute chopped onion over medium heat in olive oil about 8 minutes until translucent
  2. Add in garlic and cook about another minute until fragrant
  3. Add in sausage and brown 8 minutes (if you get bulk sausage, I have found it easy to break it up with a potato masher).
  4. Add in red wine and let reduce about 2 minutes (make sure to scrape the bottom of the pot with a spoon to get up all the brown bits).
  5. Add in tomato paste, stir
  6. Add in crushed and diced tomatoes, red pepper flakes, and garlic and herb seasoning
  7. Lower heat to simmer and cover.
  8. Simmer minimum 30 minutes (I usually let it go for 1-2 hours, it gets darker and more rich the longer it goes).
  9. Check for seasoning and add salt and pepper if needed
  10. Stir in parsley
  11. Serve over pappardelle pasta (or whatever your favorite is) with parmesan cheese.
This makes a pretty large batch of sauce.  I usually reserve half of it to freeze for later.  The other half is split between dinner and leftovers for lunch!

You can easily make this vegetarian by eliminating the meat.  You can also substitute the meat for your favorite ground variety or even turn them into meatballs!