Sausage Ragu with Pappardelle


Sausage Ragu with Pappardelle

Get ready to experience the robust and comforting flavours of Sausage Pasta—a delightful combination of savoury sausages, aromatic herbs, and tangy tomato sauce that will transport your taste buds with every forkful. 

Prep Time:

10 mins

Cook Time:

45 mins


4-6 Servings


Olive Oil

1 onion, finely diced

6 Sausages

1 can diced tomatoes

3 cloves garlic, finely minced

Pinch of chilli flakes (optional)

2 tsp Italian Stallion

½ cup red wine

300g tomato passata

2 tsp sugar

1 tsp Man Grind

Cooking Instructions
  1. In a large heavy based fry pan saute your onion in a dash of olive oil over a medium heat

  2. Once the onion is translucent it's time to add the sausage. Using one sausage at a time, squeeze the insides of the sausages out of the casing into the pan. Repeat until you have done this to all the sausages. Using a fish slice or spatula, break the sausage down into little meatball sized pieces. About 1cm sized.

  3. Once the sausage is browned, add the garlic, chilli (if using) and itallion stallion and stir until fragrant.

  4. Add in the red wine & deglaze the bottom of the pan.

  5. Add the passata and tinned tomatoes  and stir to combine. Bring to a steady simmer

  6. Reduce heat down to low and simmer for 30 minutes or until the sauce has reduced down and is nice and thick

  7. Cook your pasta as per the packet instructions then drain reserving a cup of pasta water

  8. Add the pasta to your sausage ragu tossing to combine. Add a little pasta water, one tablespoon at a time, to help bind the pasta and the sauce.

  9. Serve with a good serving of parmesan cheese, a sprinkle of italian parsley and some fresh ground pepper.