Vincent Esposito's Fresh Pappardelle with Tomato Sauce and Italian Sausage

Name: Vincent Esposito's Fresh Pappardelle with Tomato Sauce and Italian Sausage
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 8 servings
Cuisine: italian
Ingredients: 1 1/2 cups all-purpose flour, plus more for dusting; 1 cup semolina flour, plus more for dusting; 6 large eggs, at room temperature; 4 teaspoons extra-virgin olive oil; Salt; 2 pounds Italian sausage; 2 tablespoons extra-virgin olive oil; 8 garlic cloves, thinly sliced; 1 small onion, diced; 1/4 cup dry sherry; Four 28-ounce cans San Marzano whole peeled tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1/4 cup grated Parmesan; 1/4 cup chopped parsley leaves; Parsley sprigs, for garnish

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Level: Intermediate

Total: 2 hr 50 min
Active: 1 hr 20 min

Yield: 8 servings

Level: Intermediate

Total: 2 hr 50 min
Active: 1 hr 20 min

Yield: 8 servings

Ingredients

Fresh Pappardelle:

1 1/2 cups all-purpose flour, plus more for dusting

1 cup semolina flour, plus more for dusting

6 large eggs, at room temperature

4 teaspoons extra-virgin olive oil

Salt

Tomato Sauce and Italian Sausage:

2 pounds Italian sausage

2 tablespoons extra-virgin olive oil

8 garlic cloves, thinly sliced

1 small onion, diced

1/4 cup dry sherry

Four 28-ounce cans San Marzano whole peeled tomatoes

1 teaspoon dried oregano

1 teaspoon dried parsley

1/4 cup grated Parmesan

1/4 cup chopped parsley leaves

Parsley sprigs, for garnish

Directions

Watch how to make this recipe.

For the pasta: Dump both flours on a flat surface and make a well in the center. Add the eggs, olive oil and a pinch of salt into the well. Beat with a fork and begin to gradually incorporate the wet with the dry ingredients.
Gather the dough into a large ball. Knead until the dough is smooth and elastic, 4 to 5 minutes. Cover with plastic wrap and rest for 30 minutes.
Set the pasta machine to its widest setting. Flatten the dough into a rectangle 3 inches wide. Run the rectangle through the machine 4 to 5 times to begin stretching dough. Run the dough through the machine, adjusting to the next narrower setting after every 2 passes. Cut crosswise into 3 equal pieces. Run each piece through the machine at the lowest setting. Using a sharp knife, cut each piece into wide strips. Dust the pappardelle with semolina and set aside.
For the sausage and sauce: In a cast iron skillet, add the sausage and begin to brown on all sides, 6 minutes. Heat the oil in a 6-quart saucepan over medium-high heat. Add the garlic and onions, and saute until translucent. Add the sausage and sherry, and stir to combine. Add the tomatoes and dried oregano and parsley. Bring to a boil, then simmer for 1 hour. Stir in the cheese and parsley.
In a large pot of boiling salted water, add the pappardelle and cook until the pasta floats to the top, about 2 minutes. Drain the pasta. Place a ladle full of sauce down on each plate and top with the pasta and some sausage. Ladle more sauce on top and garnish with a parsley sprig.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.