Sausage Ragu with Pappardelle Pasta

Posted on April 28, 2025

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Sausage Ragu with Pappardelle Pasta: The Cozy Comfort Food You’ll Want on Repeat

Hey there, pasta lovers! 🍝
Today, we’re diving into a dish that checks all the comfort food boxes: Sausage Ragu with Pappardelle Pasta. It’s rich. It’s hearty. It’s the kind of meal that wraps you up in a giant edible hug—and honestly, who doesn’t need that from time to time?

Imagine thick, silky ribbons of pappardelle tangled up in a savory, meaty sausage sauce that’s been simmered to perfection. Each forkful is packed with bold flavors, tender bites, and that cozy, can’t-help-but-smile satisfaction. Plus, it’s surprisingly easy to pull together—even on a busy weeknight!

If you’ve been looking for a new go-to pasta recipe that feels fancy without all the fuss, grab a glass of wine and pull up a chair. Let’s get cooking!

Why You’ll Fall in Love with This Sausage Ragu

There’s something magical about ragu—it’s simple ingredients turned into pure, slow-simmered bliss. But when you swap out the usual ground beef for Italian sausage? Game. Changer.

Here’s why this recipe is a winner:

Flavor Boost: Italian sausage is already seasoned with herbs and spices, meaning you get maximum flavor with minimal effort.
Texture Goals: Pappardelle is wide and sturdy, making it perfect for soaking up all that rich, chunky sauce.
Crowd-Pleaser: Whether it’s a family dinner or a dinner party, everyone loves a good ragu.
Make-Ahead Friendly: This sauce tastes even better the next day. (Hello, easy meal prep!)

This dish is what I call “fancy rustic”—it feels special, but it’s made with humble ingredients and lots of heart.

The Time I Fell in Love with Sausage Ragu

Quick story:
The first time I made sausage ragu, it was a total accident. I was trying to make a classic beef ragu, but halfway through, I realized I only had Italian sausage in the fridge. Panic moment. Instead of scrapping the whole idea, I said, “Why not?” and tossed the sausage into the pan.

Friends… the kitchen smelled like heaven. When I finally twirled my fork into that glossy, saucy pappardelle, it was love at first bite. I haven’t looked back since!

Moral of the story? Sometimes the best recipes happen when you just roll with it. 🎉

Ingredients You’ll Need

You don’t need a mile-long list to make magic happen. Here’s what you’ll need for the ultimate sausage ragu:

1 pound Italian sausage (casings removed) – Sweet, spicy, or a mix of both.
2 tablespoons olive oil – For sautéing.
1 medium onion, finely chopped.
3 garlic cloves, minced.
1 carrot, finely diced.
1 celery stalk, finely diced.
1/2 cup dry red wine – Optional, but highly recommended!
1 (28-ounce) can crushed tomatoes – Good-quality tomatoes make a difference.
2 tablespoons tomato paste – For that rich, deep flavor.
1 teaspoon sugar – Balances the acidity of the tomatoes.
1 teaspoon dried oregano.
1/2 teaspoon red pepper flakes – Adjust if you like it spicier.
Salt and pepper, to taste.
12 ounces pappardelle pasta – Fresh or dried, either works!
Fresh basil or parsley, chopped, for garnish.
Freshly grated Parmesan cheese, for serving.

Pro Tip: If you like your sauce extra rich, you can stir in a splash of heavy cream at the end. (Not traditional, but oh-so-delicious.)

How to Make Sausage Ragu with Pappardelle

Alright, let’s walk through this step-by-step. Trust me, you’ve got this!

1. Brown the Sausage

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Let it get nicely browned—that’s where the flavor builds. Once cooked through, remove the sausage with a slotted spoon and set it aside.

2. Sauté the Veggies

In the same pan (don’t clean it—you want all those tasty bits!), toss in the onion, carrot, and celery. Cook for about 5-7 minutes until the veggies soften and start to caramelize. Add the garlic and cook for another 30 seconds, just until fragrant.

3. Deglaze with Wine

Pour in the wine and scrape up all the browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to cook off the alcohol. (Your kitchen will smell incredible right about now.)

4. Simmer the Sauce

Stir in the tomato paste and cook for a minute to deepen the flavor. Then add the crushed tomatoes, sugar, oregano, red pepper flakes, salt, and pepper. Return the browned sausage to the pan. Give it all a good stir.

Lower the heat and let the sauce simmer uncovered for about 20-30 minutes. Stir occasionally and let it thicken into a glorious, rich ragu.

5. Cook the Pappardelle

While the sauce simmers, cook your pappardelle according to package instructions. Don’t forget to salt the pasta water—it should taste like the sea!

Before draining, reserve about 1/2 cup of pasta water. You might need it to loosen the sauce later.

6. Bring It All Together

Add the drained pappardelle to the ragu, tossing gently to coat every ribbon in that luscious sauce. If it looks a little thick, splash in some reserved pasta water until it’s just right.

Serving Tips (Because You Deserve the Best)

Top it off: A generous sprinkle of freshly grated Parmesan is non-negotiable.
Fresh herbs: A handful of chopped basil or parsley brightens everything up.
Sidekick ideas: A crisp green salad and a hunk of garlic bread make this meal chef’s kiss perfect.
Wine pairing: Sip on the same red wine you cooked with for an easy, elegant match.

Make It Your Own: Variations to Try

One of the best parts about a recipe like this? You can totally riff on it depending on your mood (or what’s in your fridge). Here are a few fun ideas:

Mushroom Magic: Add diced mushrooms with the veggies for extra umami.
Spicy Switch-Up: Use all spicy Italian sausage for a fiery kick.
Creamy Dreamy: Stir in a little cream or mascarpone at the end for a silky, rich sauce.
Veggie Boost: Wilt in a handful of spinach or kale just before serving.

Storing and Reheating Leftovers

Good news: this dish tastes even better the next day!

To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
To Freeze: Freeze the sauce (without pasta) for up to 3 months. Thaw and reheat before tossing with fresh pasta.
To Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.

Sausage Ragu with Pappardelle Pasta: Delicious Variations to Try

Hey there, pasta lovers!
If you’ve already fallen in love with classic Sausage Ragu with Pappardelle Pasta (and how could you not?!), you’re going to love these fun variations. Whether you want to tweak the flavors, pack in more veggies, or turn up the heat, there’s a version of this cozy dish for every craving.

Let’s dive into some tasty ideas!

1. Spicy Arrabbiata-Style Sausage Ragu

If you’re a fan of a little heat, crank up the spice!
Use hot Italian sausage and double the red pepper flakes in the sauce. You can even toss in a spoonful of Calabrian chili paste or a splash of hot sauce for an extra fiery punch. Top it with a sprinkle of chopped fresh chilies for a bold and spicy finish.

🔥 Pro Tip: Serve this with a side of cool, creamy burrata or ricotta to balance the heat!

2. Sausage and Mushroom Ragu

Add an earthy depth of flavor by throwing in some mushrooms.
Sauté sliced cremini, shiitake, or portobello mushrooms along with the onion, carrot, and celery. Mushrooms soak up all the savory sausage juices and add a hearty, meaty texture that’s so good.

🍄 Bonus: This version feels super luxe without adding any extra meat!

3. Creamy Sausage Ragu

Want your ragu to feel a little fancier?
Right before serving, stir in 1/4 cup of heavy cream or a few spoonfuls of mascarpone cheese. The result is a silky, luscious sauce that clings beautifully to the pappardelle.

✨ This version is perfect for a cozy date night or an elegant dinner party!

4. Sausage and Spinach Ragu

Looking to sneak some greens into dinner?
Toss a few handfuls of fresh baby spinach into the sauce during the last few minutes of simmering. It wilts down beautifully and adds a pop of color and nutrition without overpowering the dish.

🥬 You can also swap spinach for kale or Swiss chard if you prefer a heartier green.

5. White Wine Sausage Ragu

Switch things up by using dry white wine instead of red.
It gives the sauce a lighter, fresher flavor that’s perfect for spring or summer. Pair this version with a chilled glass of Pinot Grigio and a simple arugula salad for a breezy, beautiful meal.

🍷 Fun Twist: Try using fennel sausage for an even more fragrant and slightly sweet ragu!

Final Thoughts: Sausage Ragu with Pappardelle Is Always a Good Idea

At the end of the day, Sausage Ragu with Pappardelle Pasta isn’t just a meal—it’s a moment. It’s gathering around the table with people you love. It’s filling your kitchen with mouthwatering smells. It’s that first, dreamy bite that makes you close your eyes and smile.

So next time you’re craving something hearty, cozy, and downright delicious, skip the takeout and whip up this ragu instead. Trust me, your tastebuds (and your soul) will thank you.

Happy cooking, friends! 🍝💛
And hey, if you make this recipe, drop a comment below—I’d love to hear how it turns out!