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Al Cantunzein’s Pappardelle With Sausage and Peppers
This pappardelle with sausage, peppers, and tomatoes recipe was one of Giuliano Hazan's favorite pasta recipes as a teen visiting Italy.
👥 4 Servings👤 Giuliano Hazan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●wooden spoon
- ●pot
📝 Preparation Steps
1
Peel the peppers, remove the core and seeds, and cut into 1-inch squares.
2
Peel and finely chop the onion. Put it with the olive oil in a 12-inch skillet over medium-high heat. Sauté until the onion turns to a rich golden color, about ⏱️ 5 minutes.
3
Remove the casing from the sausage. Add the sausage to the skillet and break it into small chunks with a wooden spoon. Once the sausage is lightly browned, 2 to ⏱️ 3 minutes, add the peppers, season lightly with salt, and continue cooking until they are lightly colored, 6 to ⏱️ 8 minutes.
Salt
4
While the peppers are cooking, peel and coarsely chop the tomatoes. When the peppers are ready, add the tomatoes to the skillet. Season with salt and continue cooking until the tomatoes are no longer watery, 15 to ⏱️ 20 minutes.
Salt
5
While the tomatoes are cooking, fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil. When the tomatoes are ready and the water is boiling, add 2 Tbsp. salt to the pot, drop in the pasta, and stir until all the strands are submerged. Cook until al dente. Drain will, toss with the tomato sauce along with the butter and Parmigiano-Reggiano, and serve at once.
Salt
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