Pappardelle with Italian sausage & spinach

Recipe credit: Chef Lorenzo Boni

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High Protein

Inspired by: Tea with Mussolini


This dish was inspired by famous post World War 2 movie, “Tea with Mussolini”, where a young Italian boy is raised by a circle of American and British women. Just like the dishes back then, this recipe is simple and made with a few, high-quality ingredients and can be cooked in less than 25 minutes. The bold taste of Italian sausage and Pecorino Romano cheese are balanced out with the addition of white wine, all beautifully coating this wide-shaped and perfectly al dente Barilla Pappardelle pasta.


Best served with Ruffino Chianti DOCG


Taste profile: Ruffino's original wine, and one of the world's most recognized Tuscan wines. The wine is extra dry, medium-bodied and well-structured. Enjoy aromas and flavours of chestnut, leather, rye bread and red berry fruit, with spicy notes and a touch of pepper.


1 box Barilla Pappardelle Pasta

4 tbsp extra virgin olive oil, divided

¼ cup yellow onion, chopped

1 lb mild Italian sausage, casing removed

½ cup dry white wine

1 [5oz] bag baby spinach

½ cup Pecorino Romano cheese, grated

To taste black pepper

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  • Place a pot of water to boil, cook Barilla Pappardelle pasta according to directions.

  • Meanwhile in a skillet, sauté onion with ½ olive oil for three minutes over medium heat, add sausage, increase heat to high and brown meat while crumbling it, about ten minutes.

  • Deglaze with wine and reduce to half, then add 1 cup of pasta water and reduce to half again. 

  • Stir in spinach and shortly after, drain pasta, toss well over high heat until spinach is completely wilted and pasta is well combined to the sauce.

  • Turn heat off, finish with fresh ground black pepper, cheese and remaining olive oil.

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