Ingredients
Scale
- 12 oz pappardelle pasta
- 1 lb turkey or chicken sausage, casings removed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper, to taste
- Grated Parmesan cheese, optional
Instructions
- Cook Pappardelle Pasta
- Begin by cooking the pappardelle pasta according to the package instructions. Once cooked, drain the pasta and set it aside.
- Sauté the Onion
- In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until it becomes soft and translucent.
- Add Garlic and Sausage
- Stir in the minced garlic and the sausage. Use a spoon to break up the sausage into smaller pieces. Cook until the sausage is browned and cooked through.
- Incorporate Tomatoes and Rosemary
- Add the diced tomatoes and the chopped rosemary to the pan. Allow the mixture to simmer for about 10 minutes, letting the flavors meld together. Season with salt and pepper to taste.
- Combine Pasta and Ragu
- Toss the cooked pappardelle with the sausage ragu, ensuring the pasta is well-coated with the sauce. Heat through before serving.
- Serve with Parmesan Cheese
- For an added layer of flavor, serve the dish with grated Parmesan cheese if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 15g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 26g