Description
A hearty and flavorful Pappardelle Bolognese featuring a rich lentil and sausage sauce simmered with aromatic herbs and vegetables, perfect for a comforting dinner that combines traditional Italian taste with a protein-packed twist.
Ingredients
Sausage and Vegetables
- 5 tablespoons extra-virgin olive oil (plus more as needed)
- 8 ounces sweet Italian sausage (pork or turkey, casings removed)
- 1 small onion, diced
- 1 small carrot, diced
- 1 celery stalk, diced
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 tablespoon fresh sage leaves, finely chopped
- 4 garlic cloves, finely chopped
- Pinch of red chile flakes
Sauce and Lentils
- 1 ½ tablespoons tomato paste
- 1 28-ounce can whole plum tomatoes, with their juices
- ¾ cup French green lentils (lentilles du Puy)
- 1 ½ teaspoons kosher salt (plus more to taste)
- ½ teaspoon freshly ground black pepper (plus more to taste)
Pasta and Garnishes
- 1 pound pappardelle or other wide ribbon pasta
- 2 tablespoons butter (optional)
- 1 cup grated Parmigiano-Reggiano cheese (optional)
- Chopped fresh parsley or chives (for garnish)
Instructions
- Sauté Sausage and Vegetables: Warm the olive oil in a large skillet over medium heat. Add the sausage and diced onion, cooking until the onion softens, about 5 minutes. Stir in the diced carrot and celery, then continue cooking until the vegetables are tender and the sausage is browned, around 20 minutes total. Add a little extra olive oil if the skillet becomes dry during cooking.
- Season and Build the Sauce: Add the chopped rosemary, sage, garlic, and pinch of red chile flakes to the skillet. Stir and cook until fragrant, approximately 2 minutes. Mix in the tomato paste and cook for 1 to 2 minutes until the paste deepens in color to fully develop its flavor.
- Simmer the Lentils: Pour in the canned whole plum tomatoes with their juices along with 1 ½ cups of water. Use a spoon to break the tomatoes into smaller pieces for a smoother sauce. Stir in the French green lentils, kosher salt, and black pepper. Bring the mixture to a gentle simmer and cook for 40 to 60 minutes or until the lentils are soft. Add water as needed if the sauce starts to dry out.
- Cook the Pappardelle: Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions but reduce the cooking time by about 1 minute to keep the pasta slightly undercooked (al dente). Reserve a cup of pasta cooking water before draining the pasta.
- Combine and Serve: Transfer the drained pasta to the skillet containing the lentil-sausage sauce. If desired, stir in butter and a splash of the reserved pasta water to loosen the sauce and create a silky texture. Toss everything together thoroughly. Add the grated Parmigiano-Reggiano cheese if using, then finish with a drizzle of olive oil and garnish with freshly chopped parsley or chives. Serve immediately and season with additional black pepper to taste.
Notes
- Use pork or turkey sausage based on your preference for flavor and fat content.
- French green lentils (lentilles du Puy) are preferred because they hold their shape well during cooking.
- Reserve pasta water to adjust the consistency of the sauce when combining pasta and sauce.
- Butter and Parmigiano-Reggiano cheese are optional but add richness and depth to the dish.
- If the sauce thickens too much, add water gradually to maintain a saucy consistency.
- This dish pairs beautifully with a light green salad and a glass of red wine.
