Go Back

Creamy Pappardelle with Italian Sausage and Roasted Tomatoes

5 from 1 vote
Herb loaded pappardelle with Italian sausage in a rich roasted tomato-based sauce full of flavor! Simmered with spicy Italian sausage, garlic, and fresh parmesan cheese, this dish comes together in less than an hour for a gourmet pasta recipe perfect for any occasion!
Print Recipe Pin Recipe
Prep Time:5 minutes
Cook Time:45 minutes
Total Time:50 minutes
Course: Main Course
Cuisine: American
Keyword: pappardelle with italian sausage
Servings: 6

Ingredients

  • ¾ pound pappardelle
  • 1 pound spicy Italian sausage casings removed
  • ½ onion finely diced
  • 4 garlic cloves peeled and minced
  • 1½ cups whipping cream
  • 8 ounces tomato sauce
  • ½ tablespoon dried sage
  • ½ tablespoon red chili flakes
  • ½ tablespoon garlic powder optional
  • ¾ cup grated parmesan cheese (¼ used for topping)
  • olive oil
  • salt and pepper to taste

Roasted Tomatoes

  • 6 large tomatoes (see note below) cut in wedges
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • ½ tablespoon garlic powder
  • ¼ cup olive oil
  • salt and pepper to taste

Instructions

Roasting the Tomatoes

  • Preheat oven to 450°F. Line a baking tray with aluminum foil and drizzle with olive oil or use non-stick spray to prevent sticking.
  • In a large bowl toss the cut tomatoes with the dried thyme, basil, oregano, garlic powder, salt and pepper to taste, and the ¼ cup of olive oil.
  • Place the tomatoes skin-side down on the baking tray and roast for 30-35 minutes until the tomatoes blister and shrivel. Dice the tomatoes after roasted.

Assembling the Pappardelle with Italian Sausage

  • Cook the pasta according to directions. Before the water starts to boil, add about a tablespoon of salt and olive oil into the water. Stir the pasta to prevent sticking and drain when ready.
  • In a large sauté pan or skillet, heat olive oil over medium heat. Once heated, add the onion and garlic and cook until softened.
  • Ball or break apart the Italian sausage (make sure the casings are removed) and add to the pan. Cook for 5 minutes until the sausage is no longer pink.
  • Add the diced roasted tomatoes, tomato sauce, whipping cream, dried sage, red chili flakes, garlic powder (optional), and salt and pepper to taste. Stir to combine. Simmer covered over medium-low heat for 12 minutes.
  • Uncover the pan and add the ¾ cup of the parmesan cheese. Simmer uncovered for another 3 minutes until the sauce slightly thickens. Toss the cooked pasta with the sauce and serve with the remaining parmesan cheese. Enjoy!

Notes

  1. Roast 6 large tomatoes in the oven for that rich sauce in the pappardelle with Italian sausage. I used tomatoes on the vine, but you can use another type of tomato on hand if easier.
  2. This creamy tomato sausage pasta needs to be mixed thoroughly for the flavor to develop and for the roasted sauce to coat the pappardelle noodles. A larger pan will make this simpler and prevent a mess in your kitchen.
  3. If you can’t find pappardelle noodles, no worries! Fettucine will work fine for the sauce.
  4. See Sam’s Pro Tips for this Pappardelle with Italian Sausage for further details.