Imagine a dish that combines the rustic charm of Italian countryside cooking with a luxurious, velvety sauce that dances between savory and sophisticated. This Sausage and Marsala Pappardelle is not just a meal—it's a culinary love affair that transforms ordinary ingredients into an extraordinary dining experience. With wide, silky pappardelle noodles embracing spicy Italian sausage and a rich Marsala wine sauce, this recipe promises to transport you straight to the heart of Italy with every single bite.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces pappardelle pasta
- 1 pound Italian sausage, casings removed
- 1 cup mushrooms, sliced
- 1 cup Marsala wine
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the pappardelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spatula or wooden spoon as it cooks. Sauté the sausage for about 5-7 minutes, or until it is browned and cooked through.
- Add the sliced mushrooms to the skillet with the sausage. Continue to cook for an additional 3-4 minutes, stirring occasionally, until the mushrooms are softened and have released their moisture.
- Pour in the Marsala wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Increase the heat to medium-high and let the wine simmer for about 5 minutes, allowing it to reduce slightly.
- Once the wine has reduced, lower the heat to medium and stir in the heavy cream. Mix well to combine and let the sauce simmer for an additional 3-4 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
- When the pasta is done cooking, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- Add the drained pappardelle pasta directly to the skillet with the sausage and Marsala sauce. Toss gently to coat the pasta evenly in the sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Once everything is well combined, remove the skillet from heat. Serve the Sausage and Marsala Pappardelle Pasta hot, garnished with freshly cracked black pepper or grated Parmesan cheese if desired.
Tips
- Choose high-quality Italian sausage for maximum flavor—preferably with a mix of fennel and spices.
- Don't rush the wine reduction; letting the Marsala simmer concentrates its complex, slightly sweet flavor.
- Reserve pasta water is your secret weapon! It helps create a silky, clingy sauce that perfectly coats each noodle.
- For an extra gourmet touch, use fresh, hand-made pappardelle if possible.
- Make sure to deglaze the pan thoroughly to capture all those delicious browned bits that add incredible depth to your sauce.
- Serve immediately while hot to enjoy the perfect sauce-to-pasta ratio and maximum flavor intensity.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 30g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 95mg
