Print
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
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:
  • 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Vincent Esposito's Fresh Mozzarella Balls and Prosciutto Stuffed Mozzarella

Recipe courtesy of Mo Rocca

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Eats

9am | 8c

Unique Eats

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Extreme Cake Makers

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Eats

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here