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  • Writer's pictureGabrielle Hegert

Sausage and Ricotta Pappardelle

This is a little different take on my Sausage and Creamy Tomato Pasta recipe, but something about the subtle changes make the biggest difference. I hope you guys like it as much as we do in our house!


  • 3 Tbs. olive oil

  • 3 mild Italian turkey meat sausages, removed from casing

  • 1 Tbs. tomato paste

  • 14.5 oz. can of diced tomatoes

  • 20oz. can of tomato sauce

  • 1 cup of ricotta cheese

  • Fresh oregano and basil, finely chopped (to taste)

  • Salt, pepper, and crushed red pepper flakes (to taste)

  • 16 oz. cooked pappardelle pasta

  • 3 Tbs. cooked pasta water

  • Splash of red wine

  • Fresh, grated Parmesan cheese (to taste)


  1. Add your olive oil to a large sauce pan, bring to medium heat.

  2. Now, add the sausage to the pan and brown, using a wooden spoon or spatula to break up the meat as it cooks. You will want it thoroughly cooked and in medium to small crumbles.

  3. Add in your tomato paste, diced tomatoes, seasonings, wine, and herbs. Stir thoroughly, and let simmer until tomatoes soften *I like to add about 2 Tbs. of water as well so the diced tomatoes soften completely without getting dried out.

  4. Once your diced tomatoes are nice and soft, add the tomato sauce and cook on low for at least an hour (I think 2-3 hours is best). Stir occasionally so your sauce doesn't burn on the bottom.

  5. When you are ready, boil salted water, and add your pasta. You will not want to add any olive oil to the water - this keeps the sauce from sticking to your pasta.

  6. Once the pappardelle pasta is almost done, add 3 Tbs. of pasta water and ricotta cheese. Stir to mix evenly.

  7. Strain your pasta - top with sauce, mix, and plate. Garnish with cheese and basil as pictured above, and you're ready to serve!

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