Sausage and Marsala Pappardelle - (Free Recipe below)

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Sauspappdp - Recipes
1.00 LBS
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Sausage and Marsala Pappardelle
  • 8 ounces pappardelle pasta
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 onion, thinly sliced
  • 4 links smoked turkey sausage, sliced
  • 3 cloves garlic, minced
  • 6 large mushrooms, sliced
  • pinch of red pepper flakes
  • ½ cup cherry tomatoes
  • 1 tablespoon fresh rosemary
  • 1 cup cream
  • ½ cup sweet marsala wine
  • kosher salt
  • parmesan cheese for garnish
  1. Bring a large stock pot of water to a boil then generously salt with kosher salt. Add pappardelle pasta and cook until al dente then drain, reserving ½ cup pasta sauce.
  2. While pasta is cooking begin cooking the sauce. In a 10-inch skillet over medium-high, heat olive oil and then add red bell pepper slices and onion and cook for 4-5 minutes or until onion softens, stirring occasionally. Season with kosher salt, add mushrooms and cook for another 3 minutes. Add garlic, turkey sausage and red pepper flakes and cook until turkey is warmed through, about 3 minutes.
  3. Add cream, marsala, tomatoes and rosemary to skillet and cook for about 3 minutes or until sauce thickens and tomatoes soften. Gently fold in pasta to skillet until coated. If you'd like more sauce, add reserved pasta water one tablespoon at a time or another pour or two of cream if you want a heavier sauce. Garnish with parmesan, kosher salt and more rosemary if desired. Serve immediately.