Pappardelle with Sausage Ragu

Ragu's are slow cooked tomato base sauces that traditionally have a meat of choice. Today's recipe is a classic southern Italian Ragu, using two simple yet flavourful ingredients - Sausage, and Passata.


Serves 4


500g REGAL Fresh Egg Pappardelle

500g Fresh Italian Sausage

1 680g Bottle of TERRE SCELTE Passata

½ cup of Water

½ cup of White Wine

½ cup of Pasta Water

2 tbsp of Olive Oil

Salt and Pepper to Taste


  1. Remove casing from sausages if whole, and break up the meat
  2. In a large enough skillet or shallow pot, heat 2 tbsp of oil over high heat, and add crumbled sausage
  3. Stir regularly to avoid any sticking and to evenly sauté. Lower head to medium and once golden brown add ½ cup of water to help render out any fats. Stir regularly.
  4. Once water is almost completely evaporated add ½ cup of white wine and cover pan leaving a small vent open for steam to escape. Stir regularly.
  5. When wine is reduced by half, add the Passata and stir well.
  6. Lower heat to medium low, leaving pan fully covered. Stir regularly and add water as necessary. Let cook for minimum 1 hour, adding salt and pepper to taste.
  7. Once your sauce is ready to your liking bring enough water for 500g of pasta to a boil
  8. Once your water is boiling, add pasta, and cook to desired texture
  9. When the pasta is cooked, have the Ragu back on medium high and quickly add ½ cup of the water from the pasta to your Ragu and stir before straining the pasta.
  10. Mix the strained pasta with the Ragu over a medium high flame till pasta is well coated

Buon Appetite!