Silky Italian Sausage Pappardelle

Instruction​

• Prep:

  • Form your italian sausage into 1 inch meatballs of equal size and set in the refrigerator to firm up

  • Chop 1/2 white onion

  • Chop 1 stock of fresh parsley

  • Chop as many cloves of garlic as your heart desires

• Set a large pot of water on high to boil

• Set a large frying pan on high and add 1-2 tablespoons of olive oil

• Once the pan is hot, add the meatballs to the pan and brown on all sides

• Generously season with black pepper and 2 tsp of ground sage

• When the pasta water boils, add your pappardelle and season the water generously with salt, stirring occasionally

• Once the meatballs are browned, add the sauteed onions and garlic to the pan and sautee until the onions are soft​

  • The pasta should be el dente around the same time the meatballs are fully cooked

• Turn off the frying pan's heat and scoop 2-3 generous spoonfuls of starchy pasta water into the pan to break the frying

• Add 1 cup of shredded parmesan cheese to the pan little by little so it dissolves with the pasta water, stirring in quickly to avoid clumping. 

  • Your sauce should begin to look silky, but if you see clumping, add a bit more pasta water to break it up.

• Using tongs, drag your pasta from the pot directly into the pan.

• Spoon a bit more water over the pasta, then toss everything together

• Once the sauce is the desired thickness, pour the dish onto a serving platter and top with:

  • more black pepper

  • fresh parmesan

  • chopped parsley