Pappardelle with sausage meatballs and peas, an easy and delicious recipe to bring to the table.
Today for this succulent dish, I used a ragù with sausage meatballs, and believe me, they are really good.
Choose to make the pasta by hand with the classic recipe that calls for 100 g of flour for each egg.
Otherwise, buy it ready-made, either fresh or dried.
For both, just a few minutes of cooking will be enough.
I leave you the recipe fresh egg tagliatelle, of course, the pappardelle should be cut slightly wider.
If you can’t find it, you can replace it with sedanini, penne, or caserecce.
As for sausages, you can use the classic luganega or prefer a sausage cut with a knife for a more rustic and flavorful taste.
To prepare this dish, we need to create a mixture based on bread crumbs softened in milk, an egg, grated cheese, breadcrumbs, and crumbled sausage.
We flavor everything with chopped parsley and salt, and then shape our meatballs. Cook in a pan along with a sauté of carrots, celery, and onion, then deglaze with wine and cook with tomato sauce.
A sauce with meatballs prepared this way pairs well with mashed potatoes or delicious polenta.
In any case, make sure to bring them to the table with some bread to mop up the sauce!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Pappardelle with Sausage Meatballs
- 500 g egg pappardelle
- 400 g sausage (or luganega)
- as needed milk
- 100 g bread crumbs (bread)
- 1 egg
- 50 g Parmigiano
- 800 g tomato passata
- 200 frozen peas
- as needed breadcrumbs
- 1 bunch parsley
- flour (optional)
- salt
- pepper
- thyme (to taste)
- as needed extra virgin olive oil
Tools
- Casserole
- Pot
- Bowl
Steps for Pappardelle with Sausage Meatballs
Remove the crusts from the bread and cut the crumbs into cubes.
Place the crumbs in a bowl, add milk to soak them, and mix with your hands.
(I used cow’s milk but if you have lactose issues, water or a plant-based milk is fine).
Break the sausage into the bowl with the crumbs.
Add the cheese, egg, and breadcrumbs.
Season with salt and parsley, and start to mix everything by hand until you get a homogeneous mixture.
Form our meatballs by making balls of about 20 grams each.
A light dusting in flour.
(But you can also skip it as you prefer).
Heat 4-5 tablespoons of oil in a large non-stick pan and brown the sausage meatballs, stirring gently until they are golden on all sides.
Add the tomato sauce, scented with thyme, adjust the salt, and bring to a gentle boil.
Towards the end of cooking, add the frozen peas, stirring until thawed.
Cover the pan and continue cooking for 15 minutes over medium heat.
And bring to completion
Boil the pappardelle in plenty of salted water and drain it al dente.
Transfer them to the pan with the sauce with a few spoonfuls of cooking water.
Let them briefly flavor on the heat, stirring gently, and serve.
Enjoy your meal.
Tips
If you don’t have bread crumbs available, you can use the same weight of sandwich bread or sliced bread.
Sausage meatballs can be made on the spot or even in advance to heat up when serving.
Even if there are leftovers, we can put them in an airtight container and keep them in the refrigerator for a couple of days.
To reheat them, just fry them in a pan, maybe adding a little water in case they dry out too much.
They can also be made without tomato sauce, just eliminate the tomato passata and cook the meatballs with water and white wine. Great when adding mushrooms.
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