Simple Italian Sausage Sauce over Plain Pappardelle

Serving Size:  2-3


1/2 lb. Pappardelle’s Plain (No Egg) Pappardelle
1 tablespoon olive oil
1 onion, thinly sliced
4 cloves garlic, minced
1/2 lb. Italian sausage, skin removed and chopped into large pieces
2 tomatoes chopped or 1 (14 oz.) can of diced petite tomatoes
Freshly grated Parmesan cheese
Sea salt and freshly ground black pepper


  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving 1/2 cup of pasta cooking water.
  2. Heat olive oil in a large skillet. Add onion and garlic and sauté until soft, about 3-5 minutes. Add sausage and cook over high heat until browned. Stir in tomatoes and simmer about 15-20 minutes. Season sauce with salt and pepper. Serve sauce over individual plates of pasta with fresh Parmesan as a garnish.