If you find yourself torn between the comforting embrace of pasta and the fiery kick of spicy noodles, why not combine both? Inspired by my recent culinary adventures in Vancouver, where food fusion is a celebrated art, I’ve crafted a delicious Chili Crisp Sausage Ragu Pappardelle recipe that marries the best of Italian and Asian flavors. This dish is perfect for gatherings, serving five people with a delightful blend of textures and tastes.
Ingredients
For the Chili Crisp Sausage Ragu:
- 1 lb (450g) pappardelle pasta
- 1 lb (450g) spicy Italian sausage, casings removed
- 2 tablespoons chili crisp (adjust to taste)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Grocery List
- Pasta:
- Pappardelle pasta (1 lb)
- Meat:
- Spicy Italian sausage (1 lb)
- Produce:
- Onion (1 medium)
- Garlic (4 cloves)
- Fresh basil (for garnish)
- Canned Goods:
- Crushed tomatoes (14 oz can)
- Tomato paste (1 tablespoon)
- Condiments & Spices:
- Chili crisp (2 tablespoons)
- Dried oregano (1 teaspoon)
- Salt and pepper
- Dairy:
- Grated Parmesan cheese (for serving)
Cooking Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain the pasta.
- Prepare the Ragu:
- In a large skillet over medium heat, add the spicy Italian sausage. Cook until browned, breaking it apart with a spatula as it cooks.
- Once the sausage is browned, add the chopped onion and minced garlic. Sauté until the onion is translucent.
- Stir in the crushed tomatoes, tomato paste, chili crisp, and dried oregano. Season with salt and pepper. Let it simmer for about 10 minutes, allowing the flavors to meld.
- Combine Pasta and Ragu:
- Add the drained pappardelle to the skillet with the ragu. Toss everything together, adding reserved pasta water as needed to achieve your desired sauce consistency.
- Serve:
- Plate the pasta and ragu mixture. Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (per serving)
- Calories: Approximately 550 kcal
- Protein: 25g
- Carbohydrates: 60g
- Fat: 25g
- Fiber: 3g
Tips and Notes
- Adjusting Spice Level: If you prefer a milder dish, reduce the amount of chili crisp or choose a less spicy sausage.
- Pasta Alternatives: While pappardelle works beautifully here, you can substitute it with fettuccine or even rice noodles for a different texture.
- Make Ahead: The ragu can be made ahead of time and stored in the refrigerator for up to three days or frozen for up to a month.
This Chili Crisp Sausage Ragu Pappardelle is not just a meal; it’s an experience that brings together diverse culinary traditions into one mouth-watering dish. Join our kitchen companion membership for more delicious recipes that will elevate your cooking game!
Enjoy your fusion feast!
