Italian Chicken Sausage Pappardelle with White Wine Cream Sauce

A luxurious pasta dish that combines the richness of cream sauce with lean chicken sausage and wide, silky pappardelle noodles. This restaurant-quality meal comes together in under 45 minutes.

Ingredients

For the Pasta

• 1 pound pappardelle pasta

• 1 pound Italian chicken sausage, casings removed

• 2 tablespoons olive oil

• 1 medium shallot, finely diced

• 4 garlic cloves, minced

• Fresh basil leaves, for garnish

• Freshly grated Parmigiano-Reggiano, for serving

For the White Wine Cream Sauce

• 1 ⅓  cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

• 1 ½ cups half and half

• ¾ cup pasta water

• 1 ablespoons butter

• ½ cup Parmigiano-Reggiano, freshly grated

• 1 teaspoon onion powder

• 1 teaspoon granulated garlic

• 1/2 teaspoon red pepper flakes

• 1 teaspoon dried Italian herbs

• 1 teaspoon dried parsley

• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of generously salted water to a boil for the pappardelle.

2. In a large skillet over medium-high heat, warm olive oil. Add chicken sausage, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes. Transfer to a plate.

3. In the same skillet, reduce heat to medium and add shallots. Cook until softened, about 2-3 minutes. Add garlic and cook until fragrant, about 1 minute.

4. Pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer until reduced by half, about 3-4 minutes.

5. Add half and half, butter, Italian herbs, parsley, garlic powder, onion powder and red pepper flakes. Simmer until the sauce begins to thicken, about 5-7 minutes.

6. Meanwhile, cook pappardelle according to package directions until al dente. Reserve ¾  cup of pasta water before draining.

7. Return the sausage to the skillet and add sun-dried tomatoes. Stir in the grated Parmigiano-Reggiano until melted.

8. Add the cooked pasta to the sauce, tossing gently to coat. If needed, add reserved pasta water a little at a time to reach desired consistency.

9. Season with salt and pepper to taste.

To Serve

Divide pasta among warmed plates. Garnish with fresh basil leaves, additional grated Parmigiano-Reggiano, and a light drizzle of extra virgin olive oil if desired.

Recipe Notes

• Choose a good quality white wine that you would enjoy drinking, as it significantly impacts the sauce's flavor.

• For a lighter version, substitute half-and-half for heavy cream.

• Fresh pappardelle is preferred, but dried works well too. If unavailable, substitute with fettuccine or tagliatelle.

• The sauce will continue to thicken as it stands. Add reserved pasta water as needed to maintain desired consistency.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or pasta water to restore the sauce's consistency.

Note: Pasta is locally sourced from Bleecker & Greer located in Rockport,ME

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