Sausage & Roasted Red Pepper Pappardelle Bolognese

Sausage & Roasted Pepper Pappardelle Bolognese



Prep Time: 20 Min
Cook Time: 2 + Hours

Yields: 4 Servings

WHAT YOU NEED

• 8 - 12 Oz. Dry Pappardelle Pasta **
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 4 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 1 Red Onion, diced
• 1 Large Carrot, peeled & diced
• 2 stalks Celery, diced
• 4 x Roasted Red Peppers (store-bought) , diced
• 4 x Beyond Meat Hot Italian Sausages
• 6 - 8 Sprigs Thyme, leaves removed
• Handful Fresh Basil, torn
• 2 1/2 Tbsp. Tomato Paste
• 1 C White Wine
• 3 C PC Plant Based Chikn Broth (sub vegetable broth) ***
• 1/3 C Whipping Cream, room temp
• 1 x Hard Cheese Rind (optional)
• 2 Bay Leaves
• 1 1/2 Tsp. Dried Oregano
• 1 Tsp. Red Pepper Flakes
• 3/4 Tsp. + Himalayan Salt
• Cracked Pepper
• Fresh Parsley & Grana Padano - Garnish

NOTES:
** - A standard serving size of dry pappardelle is 2 ounces per person. I lean more towards three just in case, because I'm always hungry for more pasta. 
*** - I always have President's Choice Plant-Based broths at home. If these are not an option where you're located, sub good vegetable broth and adjust seasonings if needed.

DIRECTIONS

• Begin heating the EVOO, butter, thyme, dried oregano, garlic, and pepper flakes, in a large skillet set to just below medium. Once heated, let everything sizzle together for 30 + seconds before adding the onions, carrot, roasted pepper, celery, and a generous pinch of salt & cracked pepper. Stir and cook 6 - 7 minutes until veggies have started to go soft.
• Push the veg to the outside of the skillet and crumble in your Beyond Hot Italian Sausages. Stir and cook, breaking the crumbles down as the sausage browns, about 5ish minutes. Stir everything together before making a well in the center of the skillet and dropping in the torn basil. Let that go for 30 seconds before adding the tomato paste & another good pinch of salt. Stir everything together & let the mixture continue to cook another 2 minutes. ​

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• Pour in the wine. Let the wine simmer until mostly reduced and then add the cream and broth. Bring your sauce to a boil and once boiled, add the optional hard cheese rind, bay leaves, & 3/4 tsp. salt. Reduce to medium low and simmer uncovered for 1 1/2 - 2 Hours until thick and reduced. Taste and adjust salt if needed.
• Bring a large pot of cold, salted water to a boil. Once boiled, drop in your pappardelle and cook to al dente. Transfer the cooked noodles to the skillet with the bolognese, bringing some of the pasta water along with you. Toss until noodles are nice and coated, adding more pasta water if needed. Allow the sauce & noodles to simmer together for a couple minutes until pasta is cooked to your liking. 
• Pluck out the bay leaves & cheese rind if you added it. Taste and adjust seasonings before serving.
• Serve garnished with fresh parsley and generous amounts of grated grana padano. ENJOY! 

HAPPY VEG