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Simple Italian Sausage Sauce over Plain (No Egg) Pappardelle

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Serving Size: 
  • 1/2 lb. Pappardelle’s Plain (No Egg) Pappardelle
  • 1 tablespoon Bella Sol California Extra Virgin Olive Oil
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 lb. Italian sausage, skin removed and chopped into large pieces
  • 2 tomatoes chopped or 1 (14 oz.) can of diced petite tomatoes
  • Freshly grated Parmesan cheese
  • Sea salt and freshly ground black pepper
  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving 1/2 cup of pasta cooking water.
  2. Heat olive oil in a large skillet. Add onion and garlic and sauté until soft, about 3-5 minutes. Add sausage and cook over high heat until browned. Stir in tomatoes and simmer about 15-20 minutes. Season sauce with salt and pepper. Serve sauce over individual plates of pasta with fresh Parmesan as a garnish.

From This Recipe

$8.00 | 1 lb. package