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

Recipe courtesy of Vincent Esposito
Show: My Grandmother's Ravioli Episode: Vincent Esposito -- Pasta, Pizza, and Pumping Iron
TOTAL TIME: 3 hr 10 min
Prep: 1 hr 20 min
Inactive Prep: 30 min
Cook: 1 hr 20 min
 
YIELD: 8 servings
LEVEL: Intermediate

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:
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/4 cup grated Parmesan
  • 1/4 cup chopped parsley leaves
  • Parsley sprigs, for garnish
recipe tools

Directions

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. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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