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Ingredients
- 1 1 1 pound pappardelle
- 1 1 1 large shallot, chopped
- to pepper flakes, to taste
- 1 1 1 package mild italian chicken sausage, removed from casing
- red wine
- 1 1 jar 1 large jar Raos tomato sauce
- fresh basil
Preparation
Step 1
Bring to a boil a large pot of salted water. Meanwhile, sauté shallots and a few shakes of red pepper flakes in olive oil in a large sauté pan till translucent. Add the sausage and break up to crumble as best you can while cooking. Once cooked through add a few tablespoons of red wine to deglaze the pan (meaning scrape away the brown bits at the bottom to incorporate into the sauce....do not use too much red wine). Add the sauce and simmer over low heat. Stir in a couple tablespoons of fresh basil chopped. Cook the pasta. Drain and add to the sauce.