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  • Michele E Mathews Books

Decadent Italian Pappardelle Pasta

This Italian sausage and ground sirloin beef pasta dish is so flavorful and delicious it will melt in your mouth!

You can make it with dried, store bought pappardelle or even better, make your own! Either way, this decadent dish is the way to go when you truly want to impress. Perfect for large gatherings.

Grab your favorite bottle of cabernet to serve with this delightful meal that will definitely leave your guests asking for seconds!

Here's how we do it... Let's cook!

Italian Sausage Pappardelle Pasta:


2 tsp salt, plus 1 tbsp for pasta 1 tbsp pesto

1 large bag dried quality pappardelle noodles 1 cup fresh basil, chopped

*1/2 cup reserved pasta water 1 cup fresh Italian parsley, chopped

1 lb ground sirloin 28 oz can fire roasted diced tomatoes

1 lb ground Italian Sausage 28 oz can tomato sauce

4 tsp olive oil, divided 4 bay leaves

1 sweet onion, chopped 1/2 cup red wine

1 cup green onions, chopped 6 oz can tomato paste

2 cups bella mushrooms, sliced 4 tbsp butter

1 tbsp minced garlic or 3 cloves garlic 1/2 cup heavy cream

2 tsp sugar 2 cups marinated mozzarella balls

1 tsp black pepper 1 cup shredded parmesan cheese\

1 tbsp oregano Red pepper flakes

1 tbsp beef broth granules

Chop your veggies and garlic. Add 2 tbsp oil to a stockpot. Once simmering, add chopped veggies. Cook down for 3-4 minutes and then add garlic. Continue cooking until translucent, remove to a separate plate and set aside.

In a separate stock pot, bring 8 cups of water to a rolling boil, then add 1 tbsp salt. (Your pasta water should always taste like the sea!) Add your pasta. Cook until tender according to the directions on the package. Before draining, reserve 1/2 cup of the pasta water and set aside.

Add your sausage and ground sirloin to the stockpot and drippings, and cook down until browned and finely crumbled. Drain. Add vegetables back to the stockpot and combine well with meats.

Add salt, pepper, sugar, beef broth granules, oregano, pesto, 1/2 of the basil, 1/2 of the parsley, diced tomatoes, sauce, paste, bay leaves, red wine, butter, and heavy cream to the meats and vegetables. Mix well. Allow this creamy, decadent sauce to simmer for 30 minutes to combine all of the fabulous seasonings.

Add your pasta to a large pasta serving bowl. Toss with olive oil. Add meat sauce, being careful not to add too much sauce. Allow the pasta to shine too! Add mozzarella balls and mix together until well blended. Drizzle with pasta water. Mix. Garnish with shredded parmesan and remaining fresh basil, parsley and red pepper flakes. Drizzle with olive oil.

Oh're going to be popular after this one I promise you!

Prego ya'll!


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