Categories: Pasta
Ingredients
- 2 tbsp. olive oil
- 1 lb. bulk Italian sausage
- 1 large shallot, minced
- Kosher salt
- 4 garlic cloves, minced
- 1/2 cup sweet vermouth
- 2 cups diced cored Roma tomatoes (about 6)
- 28 oz. can San Marzano tomatoes with their juice, pureed
- Black pepper
- 1/2 tsp red chili flakes
- 1 cup half-and-half
- 2 1/2 cups Parmesan, grated
- 1 lb. fresh egg pappardelle pasta
- 1/4 cup torn basil leaves, plus more for garnish
Directions
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To prepare the sauce, heat the olive oil in a large saute pan over medium-high heat. Add the sausage and cook until well browned, breaking it up with a wooden spoon as it cooks, 6-8 minutes.
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Add the shallot and 1 tsp salt. Saute until the shallot is translucent, 3-4 minutes. Add the garlic and cook for 1 minute, until fragrant. Deglaze the pan by adding the vermouth and scraping up the browned bits from the bottom of the pan. Add the diced tomatoes, pureed tomatoes, black pepper and chili flakes. Bring to a boil, then reduce the heat and simmer for 8-10 minutes, until the tomatoes start to break down and the sauce thickens.
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Stir in the half-and-half and two-thirds of the Parmesan and cook for 5-7 minutes to reduce the sauce. Remove the pan from the heat and set aside.
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To prepare the pasta, in a large stockpot over medium-high heat, bring 1 gallon of water to a boil. Add 1 tbsp. salt, then add the pappardelle. Stir to loosen and separate the pasta and cook until about 2 minutes before al dente, 5-6 minutes. Using tongs, transfer the pasta from the pasta pot directly to the pan with the tomato sauce. Add 1/2 to 1 cup of the pasta water to the tomato sauce. Add the basil and cook for 2 to 3 minutes to heat through and finish cooking the pasta in the sauce.
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Transfer to a serving dish and garnish with the remaining Parmesan and basil. Serve.