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February 27, 2014
I think this dish was named "Drunken Pasta" not because it is swimming in alcohol (although there is a little bit in there) but because it is a beautiful sloppy mess of a meal. The kind where you really need some big thick slices of garlic bread to slop up the sauce at the end. It's that good, you won't want to leave any behind!
1 tablespoon olive oil
4-6 pork and fennel sausages
1 large onion, halved and thinly sliced
1 teaspoon dried mixed Italian herbs
Salt and pepper to season
1 red and 1 yellow capsicum, cored and thinly sliced
4 cloves garlic, crushed
1/2 cup white wine (optional)
1 tin diced tomatoes in juice
2 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh basil, chopped
Place a large pan over a medium-high heat and heat olive oil.
Remove casings from sausages, break in to small chunks and add to pan.
As the sausage meat begins to brown, break the chunks apart a little.
Once browned removed from the pan and set aside. Leave any remaining oil in the pan.
Return pan to the heat and add the sliced onion. Sauté slowly for 10 minutes until golden and caramelized. Keep stirring to prevent the onions from burning. Add a little more olive oil if necessary.
Add Italian herbs, salt and pepper, and stir to combine.
Add sliced capsicums and cook with onions for 2-4 minutes until tender.
Add crushed garlic. Once it becomes aromatic, add wine and simmer until almost completely reduced.
Add tomatoes and return browned sausages to the pan. Gently fold everything together and simmer for 5 minutes.
(I would start boiling your Pappardelle now)
Add chopped parsley and basil and stir through. Reduce heat to keep warm while pasta is boiling.
Once cooked, add Pappardelle to sauce and gently combine together.
To serve, spoon in to large bowls and top with shaved Parmesan cheese.
I think one of the secrets to this recipe is getting the best Pork & Fennel sausages you can. I absolutely adore Salumeria Fontana's Pork & Fennel sausages. They are nothing short of amazing! They are mainly found in speciality food stores such as Farro or Nosh. Here is the label to look for. They are seriously good! They are thin sausages so if you are going to use them for this recipe, use the whole packet.
One of our local butchers also makes amazing ones too which I use often as they are closer and cheaper too. The butchers ones are much larger so I only use 4 of them if I'm if using theirs.
Pappardelle Pasta is available at speciality food stores. I like the Colavita brand which is also available at Fruit World as well as Farro and Nosh.
The pasta is often rolled in to "nests" which look like these. I usually assume that one nest equals one portion per person.