- 8
- 35 mins
Ingredients
- Variation from Saveur:
- 1 lb dry pappardelle or fettuccine pasta
- 1 lb link Italian sausage, cut into 1 inch chunks
- 1 lb boneless, skinless chicken thighs, cut into 1 inch chunks
- 1 cup diced onion
- 1/4 cup olive oil
- 2 Tbsp minced fresh garlic
- 2 Tbsp tomato paste
- 1 tsp fennel seeds
- 1/2 tsp red pepper flakes
- 1/2 cup dry red wine
- 1 can diced tomatoes in juice (14.5 oz)
- 1 cup low sodium chicken broth
- 2 Tbsp balsamic vinegar
- 1 dried bay leaf
- 2 oz mascarpone or cream cheese
- Shredded parmesan
- Chopped fresh parsley
- Serves 4
- 1 ⁄4 cup olive oil
- 1 lb. Italian sausages, casings removed
- 1 red onion, minced
- 4 cloves garlic, minced
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- 1 1⁄2 tbsp. balsamic vinegar
- 1 ⁄4 cup finely chopped basil leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp. fine sea salt
- 1 1⁄4 cups polenta (not quick-cooking) or yellow cornmeal
- 1 ⁄2 cup freshly grated parmesan, plus more for garnish
Preparation
Step 1
Cook pappardelle in a pot of boiling salted water according to package directions; drain. Saute sausage, chicken and onions in oil in a large sauté pan over medium high heat until browned, 5-7 minutes. Add garlic, tomato paste, fennel seeds, and pepper flakes and cook until fragrant, 2-3 minutes.
Deglaze pan with wine; stir in tomatoes, broth, vinegar, and bay leaf. Bring to a boil and simmer to reduce, about 5 minutes.
Stir in mascarpone until melted. Spoon ragu over pasta and garnish with parmesan and parsley.
Variation:
1. Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high; add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, 5 minutes. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and boil; simmer until thick, 20 minutes. Add basil, vinegar, kosher salt, and pepper; keep warm.
2 Meanwhile, bring sea salt and 5 cups water to a boil in a 4-qt. saucepan; slowly add polenta and cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally, until thick and creamy, 8 minutes. Remove from heat and add remaining oil, 1⁄2 cup parmesan, and kosher salt. Divide between bowls and top with ragù; garnish with more parmesan.