Pappardelle with Sausage Ragù and Basil

Name: Pappardelle with Sausage Ragù and Basil
Cook time: 35 min
Yield: 4
Ingredients: 400 g Pappardelle; 100 g soffritto mix; 1 clove Garlic; 150 g Sausage; 200 g tomato passata; Olive oil; Salt; White pepper; Basil; 120 ml Beer; Pecorino Romano

Recipe by Matteo Brandt

Pappardelle with a sausage and basil ragù.

Servings: 4 Cook 35 min Pasta

Contains: gluten, milk

Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you.

Ingredients

400 g Pappardelle
100 g soffritto mix
1 clove Garlic
150 g Sausage fresh
200 g tomato passata
Olive oil to taste
Salt to taste
White pepper to taste, ground
Basil a few leaves
120 ml Beer
Pecorino Romano to taste, grated

Steps

In a deep frying pan, sauté the soffritto mix and garlic in 2 tbsp olive oil.
Add the sausage, cut into cubes, and fry until browned.
Pour in the beer and let it reduce completely.
Cook for a few more minutes, then add the tomato passata and simmer for 10 minutes.
10 min
Season with salt and ground white pepper. Cook the sauce until the sausage is fully cooked through. Doneness: 70°C inside.
Tear a few basil leaves into large pieces and add to the sauce.
Cook the pappardelle in water until al dente, then drain.
Add the pasta to the pan with the sauce along with 1 tbsp grated Pecorino Romano.
Stir, fry for a few more minutes and serve immediately.

Published 2026-10-07

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