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
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