Great quality ingredients are what make this pasta dish delicious. A good white wine, unsalted chicken stock, and the pasta cooking liquid are what pull the sauce together for this dish. It’s really just about keeping it simple. This is my Pappardelle With Sweet Italian Sausage, Fresh Mozzarella, And Basil.
Prep Time: 15 minutes
Cook Time 35 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: 1 (10-inch)sauté pan with a glass lid, indoor grill pan, a rondeau (deep-sided frying/braising pan), 1 (6-quart) saucepot, colander, heavy grill press
1 pound of sweet Italian sausage grilled and sliced
1 pound of Pappardelle
8 ounces of fresh Mozzarella (1-inch cube dice)
2 tablespoons of olive oil
1 leek, (about 1 cup) cleaned and thinly sliced into half-moons
1/2 cup of red onion, finely diced
3 cloves of garlic, minced
1/4 cup of red bell pepper, seeded and finely diced
1/4 cup of orange bell pepper, seeded and finely diced
1/4 cup of yellow bell pepper, seeded and finely diced
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon of dried oregano
1 teaspoon fennel seeds
1 cup white wine, Pino Grigio
1 1/2 cups of chicken stock, unsalted
1 cup of fresh basil leaves
3 tablespoons of Italian flat-leaf parsley, finely chopped
Prep all the vegetables first. Clean and slice the leeks, finely dice the red onion, bell peppers, and mince the garlic. Transfer all the vegetables to a large plate and set aside.
Prep the fresh herbs and dice the fresh Mozzarella cheese into 1-inch cubes. Transfer into 2 small bowls. Set aside.
To prepare the sausage, prick each of the links with a fork approx. three times on each side. Place the links into a small sauté pan. Cover with 1/2 cup of unsalted chicken broth. Turn the heat to medium-high and cover. Poach the sausage links in the broth for about 10 minutes or until links are no longer pink and the internal temperature reads 150-degrees F.
Transfer the sausage links to a plate. Preheat an indoor grill pan over medium-high heat. Arrange all the sausage links on the grill pan. Place a grill press over the links to ensure even grilling. Grill for 2 to 3 minutes, per side. Once all the links have grill marks on both sides transfer the links again to a plate. Carefully remove the hot grill pan from the stovetop. Slice the grilled links on a bias and transfer to a bowl.
In a preheated large rondeau (deep-sided frying/braising pan) over medium-high heat, add in the olive oil, dried oregano, fennel seeds, and crushed red pepper flakes. Add the sliced leeks to the pan stirring frequently. Cook for 2 to 3 minutes or until soft.
Next, add in the diced red onion and bell peppers. Season with Kosher salt and fresh ground black pepper. Continue cooking for 3 to 5 minutes or until all the veggies soften. Finally, add the minced garlic, stir through and cook for 1 minute more.
Have a pot of salted boiling water ready on the back burner.
Add white wine, unsalted chicken stock, and grilled sliced sausage. Bring everything up to a boil, then reduce the heat to medium-low, simmer for another 10 minutes.
In the meantime, drop the pasta. Cook the pasta, to al dente, following the instructions on the package, usually about 10 minutes.
Once the pasta is al dente, using a pair of tongs transfer the pasta to the pan containing the grilled sausage and vegetables. Toss the pasta through. The pasta may absorb most of the liquid. If this is the case, add 1 or 2 ladles of the starchy pasta cooking liquid and toss. Turn the heat off, and transfer to a large serving platter. Add the diced fresh mozzarella basil leaves, and finely chopped parsley. Serve immediately.
There you have it, Pappardelle With Sweet Italian Sausage, Fresh Mozzarella, And Basil.