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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Make a well in the flour and crack in the eggs.
Whisk the eggs with a fork, gradually bringing in the flour until it forms a shaggy dough.
Knead into a smooth dough ball.
Roll the dough through a pasta machine into thin sheets.
Cut the sheets into wide pappardelle ribbons.
Fry the chopped onion in a pan until softened, then crush in the garlic.
Squeeze the sausage meat out of the casings into the pan, break it up and cook until browned.
Sprinkle in the Italian seasoning.
Add a dash of red wine and a dash of balsamic vinegar.
Pour in the passata and leave to simmer.
Stir the cream into the sauce while the pappardelle cooks in a pan of boiling water.
Add the cooked pappardelle to the sauce and toss well.
Serve topped with grated Parmesan.
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Shop-bought pasta works too, but fresh pasta takes it to new levels.
Can I use store-bought pasta instead of making fresh pappardelle?
Yes, shop-bought pasta works too, but fresh pasta takes it to new levels.
How do I know when the sausage is cooked?
Cook the sausage until it is browned and no longer pink inside.
What can I use instead of passata?
You can use crushed tomatoes or tomato puree as a substitute for passata.
Can I make the pasta dough in advance?
Yes, you can make the pasta dough in advance and store it in the fridge for up to 24 hours.
What type of wine should I use for the sauce?
A dry red wine works best for this sauce, such as a Chianti or Merlot.
