Homemade Pappardelle with Sausage Ragù

A Rustic Italian Pasta Recipe with Fresh Egg Pasta and Rich Tomato Sausage Sauce

There’s something truly special about a plate of homemade pappardelle with sausage ragù.

The wide ribbons of fresh pasta hold onto every bit of the rich, slow-simmered sauce, making this a comforting Italian dish that feels like Sunday at Nonna’s house.

This recipe combines fresh homemade egg pasta with a hearty sausage ragù made from simple ingredients like onion, carrot, celery, tomato passata, and Italian sausage.

It’s rustic, flavorful, and perfect for a family meal or special gathering.

Cooking Time

• Prep Time: 40 minutes
• Rest Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours 25 minutes
• Servings: 4

Ingredients

For the Homemade Pappardelle

• 3 1/4 cups (400 g) all-purpose flour
• 4 large eggs
• 1 pinch salt
• Extra flour or semolina, for dusting

For the Sausage Ragù

• 1.1 lb (500 g) Italian sausage
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 1/2 cup (120 ml) red wine
• 3 cups (700 g) tomato passata
• 1 tablespoon tomato paste
• 1/2 to 2/3 cup (120–150 ml) water, if needed
• 1 bay leaf (optional)
• Salt, to taste
• Black pepper, to taste
• Crushed red pepper flakes (optional)
• Grated Parmigiano Reggiano, for serving

How to Make Homemade Pappardelle with Sausage Ragù

Step 1: Make the Sausage Ragù

Remove the casing from the sausage and crumble it with your hands.

Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped onion, carrot, and celery, and cook gently for about 7 to 8 minutes, until softened.

Add the sausage and cook over medium-high heat, breaking it up with a wooden spoon. Let it brown well for about 8 to 10 minutes.

Pour in the red wine and let it fully evaporate.

Stir in the tomato paste and cook for 1 minute. Then add the tomato passata, bay leaf, and a pinch of red pepper flakes if using.

Bring to a gentle simmer, lower the heat, and cook slowly for about 1 hour to 1 hour 15 minutes, stirring occasionally. If the sauce becomes too thick, add a little water.

Season with salt and black pepper to taste. The ragù should be thick, rich, and full of flavor.

Step 2: Make the Homemade Pappardelle

Place the flour on a work surface and form a mound with a well in the center. Crack the eggs into the middle and add a pinch of salt.

Using a fork, begin whisking the eggs while gradually incorporating the flour.

Once the dough starts to come together, knead it by hand for about 8 to 10 minutes, until smooth and elastic.

Wrap the dough in plastic wrap or cover it with a bowl and let it rest at room temperature for 30 minutes.

Divide the dough into 4 pieces. Roll out each piece using a rolling pin or pasta machine until you have thin sheets of pasta.

Dust lightly with flour or semolina, roll the sheets loosely, and cut into strips about 1 to 1 1/4 inches (2.5 to 3 cm) wide.

Unroll the strips and place them on a lightly floured surface.

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the fresh pappardelle for about 3 to 5 minutes, depending on thickness.

Before draining, reserve a little pasta water.

Transfer the pasta directly to the pan with the sausage ragù. Toss gently for 1 to 2 minutes, adding a splash of pasta water if needed, until the sauce coats the pasta beautifully.

Serve immediately with plenty of grated Parmigiano Reggiano.

Nonna’s Tips

• Use a good-quality Italian sausage with a little fat for the best flavor.
• Don’t roll the pasta too thin. Pappardelle should have a little body so it can hold the hearty ragù.
• The ragù tastes even better the next day, so feel free to make it ahead.
• If you want an even deeper flavor, let the sauce simmer a little longer over very low heat.

How to Store Leftovers

Store leftover sausage ragù in an airtight container in the refrigerator for up to 3 days.

Fresh homemade pappardelle can be used immediately or lightly floured and refrigerated for several hours before cooking.

You can also freeze the ragù for up to 2 months.

Nutritional Facts

Per Serving (Approximate)