Sausage Pappardelle

Another one pot meal for all the busy folks out there. I used to think it was sacrilegious to boil pasta noodles in the sauce, and maybe it is, but this dish is just sooo dynamite, it’s worth breaking the pasta-god rules! Pappardelle noodles can handle soaking up the sauce, because they are nice and hearty and thick. You could sub ground beef for the sausage, but I prefer this version. Spicy Italian sausage would be delicious as well! Create the sauce first and then slowly cook the noodles until they become soft, perfectly chewy and al dente. Serve with a crisp caesar and sip on the leftover red wine. Yum!

SAUSAGE PAPPARDELLE
Yields 3-4 portions, 20 minutes

Ingredients:
2 cups boiling water
1 pound pork sausage
1 t fennel seeds
Red pepper flake to taste
4 cloves minced garlic
¼ cup red wine
14-oz can tomato sauce
16-oz pappardelle noodles
Fresh basil
Parmesan cheese

Directions:
1.) Boil 2 cups of water on the stove. In a separate pan, crumble the pork sausage with the fennel seeds and red pepper flake, along with the garlic. Once the pork is cooked through, add in a heavy pour of red wine, along with the tomato sauce. Season with salt and pepper.
2.) Add the noodles to the pan, and pour over the boiling water. Place the lid on the pan and cook for 6-8 minutes, stirring occasionally to ensure all the noodles cook through. Add additional water if necessary.
3.) Once the noodles are cooked, stir on medium heat to coat and thicken the sauce. Top the pasta with fresh basil or parsley, and garnish with parmesan cheese. Add additional salt and pepper to taste.