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Jennifer W. Yuen’s Pappardelle with Italian Sausage

Yields1 Serving

This recipe was chosen by fans as the winner of the first ever My Colavita Meal challenge. Below are Jennifer's notes on the inspiration behind this recipe. You can find more of her recipes on Instagram @sundaydinnerdiary.

This easy recipe allows the passionate but busy home chef with little time to spare (but a burning desire to cook a healthy, hearty and quick autumn dinner), to throw together a gourmet dinner on a whim, without any fuss or compromise on flavor.

 2 Colavita Diced Tomatoes, 13.76 oz tetrapaks
 1 lb Colavita Pappardelle Nests
 6 tbsp Colavita Roasted Garlic Extra Virgin Olive Oil
 6 spicy Italian sausage links (pork or turkey)
  lb Parmigiano-Reggiano (rind included)
 15 basil leaves
 2 tbsp salt
 1 tsp black pepper
 4 qts water for pasta

Bring water to boil in large pot. Add salt.


Heat oil on medium in large pan for 3 mins. While oil heats, uncase sausages/remove meat.


Sauté meat in oil for 10 mins, breaking up meat into small chunks/bits while it cooks.


As meat cooks, process tomatoes 30 seconds in food processor (optional: use tomatoes from box for chunkier sauce).


Cut entire rind off parm block (1/2" thick). Save for sauce. Grate as much of the remaining cheese as desired for later.


Pour tomatoes into pan with meat. Add entire rind & pepper. Stir. Simmer uncovered for 25 mins.


Five minutes before sauce is done, cook pasta in pot for 2 mins less than package instructions.


Drop 10 basil leaves into sauce. Remove the rind. Add pasta & 1 cup pasta water directly to sauce. Toss gently to coat.


Plate pasta. Garnish with remaining basil (whole leaves or chopped if you feel like chopping) and top with as much grated cheese as your heart desires.