Monday
Jan262009

Pappardelle with Sausage

Serves 2

 

3/4 pound sweet Italian sausage, casings removed and crumbled

1 cup canned crushed tomatoes, drained

1 clove garlic

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 sprig rosemary, stemmed and chopped

1 shallot, minced

1/4 teaspoon salt

dash of pepper

16 oz fresh pappardelle

1 tablespoon parmigiano reggiano, grated

 

Heat olive oil in a medium skillet over moderate heat. Add sausage, stirring occasionally until browned, about 6-7 minutes. Toss in shallots and sauté until softened. Mix in tomatoes scraping the brown bits, then add garlic, salt, balsamic vinegar, rosemary and dash of pepper. Cook for another 1-2 minutes.

Lightly salt water in a large saucepan, bring to a boil. Add pappardelle and cook for approximately 2-3 minutes. Drain and toss with olive oil. Serve pasta topped with sauce and grated cheese.

*Pappardelle from Caputo's. 460 Court St. Brooklyn, NY 11231