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Pappardelle with Sausage Ragu

In Italy there are a wide variety of sauces, tomato based, oil based, herb based meat based, etc. These sauces all have special names and hundreds of varieties. Ragu is a name commonly reserved for any sauce that is tomato based, that incorporates meat, and is cooked over a long period of time. Sausage Ragu at its base is tomato sauce with chunks of sausage, cooked between 1-2 hours. Depending on the type of sausage, your sauce will bring on different characteristics. Central southern Italy favours the addition of fennel seed in their sausage, so hints of fennel will be present within the sauce. Regardless of regions, any sausage of your liking can be used for a sausage ragu, the true secret, lies in the slow cooking.

Pappardelle with Sausage Ragu: Text
Pappardelle with Sausage Ragu: Pro Gallery

Serves 4


- 500g of Regal Pappardelle Fresh Egg Pasta

- 500g of Fresh Italian Sausage

- 1 Bottle (680g) of Terre Scelte Passata (or any tomato sauce base)

- 1/2 Cup of Water

- 1/2 Cup of White Wine

- 1/2 Cup of Pasta Water

- 2Tbsp of Olive Oil

- Salt and Pepper to taste


  1. Remove casing from sausages if whole, and break up the meat.

  2. In a large skillet or shallow pot, heat up 2Tbsp of oil over high heat and add crumbled sausage.

  3. Stir regularly to avoid any sticking and evenly sauté the sausage. Lower the heat to medium and once golden brown add 1/2 Cup of water to help render out any fat. Stir regularly. 

  4. Once water is almost completely evaporated add 1/2 Cup of White Wine and cover the pan leaving a small vent open for steam to escape. Stir regularly. 

  5. When wine is reduced by half, add the Passata and stir well. 

  6. Lower the heat to medium low, leaving the pan fully covered. Let cook for minimum 1 hour, stirring regularly. Add salt and pepper to taste, and water as needed to maintain a saucy consistency. 

  7. Once the sauce is ready, place a pot of salted water on to boil.

  8. Once the water is boiling, add pasta and cook for 4-5 minutes.

  9. When the pasta is cooked, have the Ragu back on medium high heat and quickly add 1/2 Cup of the water from the pasta to the sauce and stir. 

  10. Strain the pasta and mix it with the Ragu over a medium high heat till pasta is well coated.

  11. Plate and serve!


Buon Appetito! 

Pappardelle with Sausage Ragu: Text
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