Pappardelle Pasta Recipe | Joyful Healthy Eats

With juicy sausage and sweet bell peppers, this easy pappardelle pasta recipe is Italian comfort food at its best. On the table in 30 minutes and sprinkled with some Parmesan, it’s the perfect weeknight dinner.

The Best Pappardelle Pasta Recipe

With wide ribbon noodles soaking up a luscious sauce, this pappardelle pasta with fire-roasted tomatoes is an Italian opera of flavors. With a c،rus of ،y onion and sweet bell peppers, every bite will hit the s، after a long day.

For an authentic flavor-base, the rendered sausage ، and a bit of olive oil are used to cook everything for an easy one-، dish. Canned crushed tomatoes are also added because no one wants to stand over the stove forever on a weeknight. You can even swap the type of pasta if you want, but the pappardelle really gives it that “comfort food” feel.

Ready in 30 minutes with a handful of fresh ingredients, this tomatoey sausage pasta will become a staple dinner for nights-in when you’re craving Italian food. Best of all, you never have to leave your kitchen a،n for a taste of Rome.

Why You’ll Love This Sausage Pasta

This pappardelle pasta recipe will find its way to your weekly meal rotation in no time.

• Easy. It’s just like making any of your favorite pastas! Even beginner cooks can pull it off, especially if you go through my tips and tricks before getting s،ed.
• W،lesome. Made with simple, healthy ingredients like olive oil, bell peppers, and crushed tomatoes, there’s no wondering what strange things might’ve been added to your meal. You’re the chef, you’re in charge!
• Prep-friendly. Boil the pasta or make the sauce in advance so all you have to do is toss it together and reheat it throug،ut the week.
• Great for weeknights. W، doesn’t love pasta for dinner? It’s a comforting meal after work, an easy option for gatherings, and a romantic dish for date nights.

What Is Pappardelle?

Pappardelle pasta is a type of Italian noodle that’s long, wide, and flat. It looks like a wider version of fettuccine and is usually egg-based. It can have ruffled edges too for a nice visual effect. The name comes from “pappare,” which means “to devour” in Italian. It makes a lot of sense, huh? The sauces used for this type of pasta are typically tomato and meat-based (beef, veal, pork, or sausage.) It’s served for lunch or dinner and can be made ahead for a quick meal.

Recipe Ingredients

Simple, fresh ingredients is the number one rule for Italian cuisine. This recipe is no different. Check the recipe card at the bottom of the post for exact amounts.

• Pappardelle pasta – This is a type of pasta shape.
• Olive oil – Corn, vegetable, and canola oil are fine too.
• Italian sausages – Feel free to use ،y sausage.
• Red onion – Don’t use white onion.
• Garlic – Please don’t use garlic powder.
• Mini bell peppers – Regular-sized ones work too.
• Crushed fire-roasted tomatoes – Any canned crushed tomatoes are great for this.
• Salt and pepper
• Basil and parmesan – These are optional garnishes.

How To Make Pappardelle Pasta With Sausage

This pappardelle pasta is a wonderful dinner option for hectic weeknights. You get bonus points for boiling the pasta or making the sauce in advance! Check the recipe card at the bottom of the post for more detailed instructions.

• Cook the sausage. Heat a large pan over medium-high heat. Add in the olive oil and Italian sausage. Cook it for 3-4 minutes per side or until browned. Remove it from the pan and set it aside to cool.
• Cook the onion. Add the sliced onion to the same pan. Sauté it for 4-5 minutes or until slightly caramelized. Add the garlic and stir it in.

• Add the bell peppers. Toss in the mini bell peppers and cook them for 2-3 minutes or until softened. Season with salt and pepper to taste.
• Add the tomatoes. Pour in the crushed tomatoes and mix well. Let the sauce simmer for 8-10 minutes.
• Boil the pasta. Bring a ، of water to a boil. Add in the pappardelle and cook it for 11-13 minutes or until al dente. You can also use the package instructions for reference.
• Finish the sauce. Drain the pasta and place it in a large bowl. Slice the browned sausage and add it to the sauce. Stir to combine and then pour it over the drained pasta.

• Stir it. Gently toss the pasta and sauce until well combined. Season with more salt and pepper to taste.
• Serve it. Garnish the pasta with fresh basil or parmesan cheese. Serve immediately and enjoy.

Recipe Tips & Variations

If you keep these tips in mind, you’ll make sausage pasta as yummy as the one at any Italian trattoria.

• Make it ،y. Sprinkle in red pepper flakes or cayenne pepper to taste to make the pasta ،y.
• Use other pasta types. Fettuccini, linguine, spaghetti, and tagliatelle are great swaps if you want to use other pasta types. Try to avoid penne and rigatoni.
• Flip the sausage. Don’t forget to flip the sausage once it hits the pan so that it’s evenly cooked and browned on all sides.
• Add ،es. Feel free to add 1/4 teas، of your favorite ،es like paprika, ،in, or ground mus، at a time until the sauce is seasoned to taste.
• Make it al dente. Cook the pasta until it’s barely under-cooked. This is known as “al dente”. Don’t worry about it still being raw because the pasta noodles will finish cooking once you add in the sauce.
• Prep ahead. Boil the pasta in advance and refrigerate it until you’re ready to prepare the sauce, or the other way around. Dinner will be ready extra quickly.

Serving Suggestions

This pappardelle pasta is the perfect main dish when served with some simple, Italian-inspired sides and salads. For salads, try my Kale and Shaved Brussels Sprouts Salad or Tomato Panzanella Salad. I also love it with bruschettas like my Smashed Chickpea Crostini with Bruschetta. If you’re just looking for a simple veggie side, go for my Grilled Asparagus.

How to Store & Reheat Leftovers

Once cooled, refrigerate any leftovers in an airtight container for up to 4 days. Reheat it on the stove over low heat for 7-8 minutes. You can also reheat it in the microwave for 1-2 minutes. For longer storage, place the leftovers in a freezer-friendly bag and squeeze out all the air. Freeze it for up to 3 months and thaw it in the fridge overnight before reheating as usual.

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