4linksHarvest Meats Italian Sausagesliced, 1/4" thick
650mlpasta/marinara saucestore-bought, or see recipe below
500gramspappardelle or lasagne pasta
4Tbsp.extra virgin olive oil
salt & pepperto taste
1can (796 ml)crushed tomatoes
1Tbsp.extra virgin olive oil
1/2cupgood red wine, such as Chianti
1Tbsp.fresh flat-leaf parsleychopped
1 1/2tsp.kosher salt
1/2tsp.freshly ground black pepper
Prepare marinara sauce:
Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes.
Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.
Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
Pappardelle pasta is a distinctive wide-ribbon pasta. Since it's not commonly available, a quick and easy way to make it is to start with lasagne pasta strips. (Sshhh! Don't tell your secret.) Cook pasta according to directions. Before pasta is cooked to al-dente stage, add 1 Tbsp. extra virgin olive oil to the pot and stir.
Drain pasta and cool slightly with cold running water. Drain and drizzle another 2 Tbsp. of extra virgin olive oil and toss. Set aside to cool. Once the pasta has cooled, fold each strip in half and cut to desired width.
Heat large frying pan to medium heat. Drizzle 1 Tbsp. extra virgin olive oil and add chopped onions. Saute the onions on low-medium heat until softened.
Turn heat back up to high and add sausages. Stir and sear sausages until golden. Add pesto sauce and stir. Turn heat back down to low-medium and add pasta/marinara sauce. Season with salt and pepper to taste. Add pappardelle (or cut lasagna strips) and toss to coat evenly for about 2 to 3 minutes.
Turn heat off and add fresh oregano and fresh basil. Toss and plate. Top with freshly grated parmigiano reggiano and fresh cracked pepper.