Vincent Esposito's Pappardelle
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Recipe courtesy of Mo Rocca

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

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  • Level: Intermediate
  • Total: 2 hr 50 min
  • Active: 1 hr 20 min
  • Yield: 8 servings
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Ingredients

Fresh Pappardelle:

Tomato Sauce and Italian Sausage:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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