Rustic Pappardelle with Sausage and Leeks
Category: Pasta Dishes | Serves: 4
This hearty and flavorful rustic pappardelle with sausage and leeks is an ideal dish for a cozy dinner. The combination of savory sausage, delicate leeks, and the slight heat from fresh chili creates a perfect balance of flavors. Tossed with pappardelle, the pasta soaks up all the rich juices from the sauce, making every bite comforting and satisfying. Here’s how to prepare this delicious dish:
Ingredients
| Ingredient | Amount |
|---|---|
| Egg pappardelle | 250g |
| Sausage (preferably fresh) | 300g |
| Leeks | 200g |
| Red wine | 40g |
| Extra virgin olive oil | 20g |
| Fresh chili pepper | 1 |
| Black pepper (freshly ground) | A pinch |
| Fine salt | To taste |
| Parmigiano Reggiano DOP (grated) | 60g |
| Fresh thyme | To taste |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by preparing the sausage: remove the casing and crumble the sausage meat into small pieces. |
| 2 | For the chili pepper, slice it in half, remove the seeds, and then cut it into thin strips. This will add a gentle heat to the dish. |
| 3 | Prepare the leeks by trimming off the outer leaves and cutting them in half lengthwise. Slice them thinly into half-moons. |
| 4 | Heat the olive oil in a large skillet over medium heat. Once hot, add the chili pepper and sauté it for about a minute until fragrant. |
| 5 | Add the crumbled sausage to the skillet, breaking it up with a spoon as it cooks. Let it brown and release its flavorful fat. |
| 6 | Deglaze the pan with the red wine, scraping any bits from the bottom of the pan to incorporate into the sauce. Let the wine reduce slightly. |
| 7 | Add the sliced leeks to the pan and cook for another 5-7 minutes, until they soften and become tender. Stir occasionally to prevent burning. |
| 8 | Meanwhile, cook the pappardelle in a large pot of salted boiling water according to the package instructions, usually around 7-10 minutes. |
| 9 | Once the pasta is al dente, reserve a cup of pasta cooking water and then drain the pappardelle. |
| 10 | Add the cooked pappardelle directly to the skillet with the sausage and leek mixture. Toss the pasta to coat it well in the sauce. |
| 11 | Grate the Parmigiano Reggiano over the pasta, adding it in stages. Add a splash of the reserved pasta water to help the sauce come together, creating a creamy texture. |
| 12 | Season with freshly ground black pepper, a pinch of salt (if needed), and a sprinkle of fresh thyme. Toss everything together for one final mix. |
| 13 | Serve the pappardelle hot, garnished with more grated Parmigiano and a few fresh thyme leaves if desired. Enjoy your rustic and flavorful meal! |
This dish is a perfect example of rustic Italian cooking, where simple ingredients come together to create something truly satisfying. The combination of sausage, leeks, and the aromatic kick of chili creates a rich sauce that coats the pappardelle beautifully. Whether you’re preparing this meal for a family dinner or hosting friends, it will surely become a favorite on your dinner table.
This recipe is a great option for those looking for a comforting yet flavorful pasta dish, and it’s easy to make with ingredients that are readily available. For an even more special touch, try using freshly made pappardelle or adding a drizzle of high-quality olive oil before serving.
