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High Protein

Emilia-Romagna stretches from the Adriatic coast across the Italian peninsula to Liguria and is known for its longer, thicker pasta shapes, like Pappardelle. Pappardelle is the perfect match for this hearty ragu sauce, which is prepared using ingredients and cooking methods true to traditional, simple and affordable Italian cooking methods, including starting with a passata - a thick paste made from strained tomatoes and used especially in Italian cooking.

Best served with Ruffino Modus Toscana IGT

Taste profile: A rich, layered red with lots of plum, chocolate and walnut character. It's full-bodied with chewy yet soft tannins. Flavorful finish.

Ingredients 6 Number of Servings

1 box Barilla Pappardelle Pasta or Barilla Tagliatelle Pasta

1 small onion, chopped

2 tbsp olive oil

400g mild Italian sausage, casing off

½ cup dry white wine

20 oz tomato passata

2 cups beef broth

salt and black pepper, to taste

1 tbsp fresh Italian parsley, chopped

2 tbsp butter

½ cup Parmigiano cheese, grated

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  • Place a pot of water to boil. Meanwhile, in a skillet sauté onion with olive oil until translucent, about five minutes over medium heat.

  • Add sausage to the skillet and brown well over medium high heat for about ten minutes. Then, stir in wine and reduce well. Add tomato passata and broth, bringing the sauce to boil. Season with salt and pepper and simmer for 20 minutes, or until sauce is perfectly reduced.

  • Meanwhile, cook pasta according to package directions. Drain and toss with sauce. Stir in parsley, butter and cheese before serving.
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