When I last made this and took these pictures, I didn’t have Pappardelle noodles on hand. So, spaghetti noodles it was! Either one works but I do prefer Pappardelle for this recipe.
Preheat the oven to 350 degrees. Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.
Heat the olive oil over medium heat in a large heavy pot or deep pan. Add the sausage slices and sauté for 5 minutes, stirring frequently, until the pieces are browned. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, tomato paste, 2 teaspoons salt, ¼ teaspoon of sugar, 1 teaspoon pepper and let the mixture simmer over low heat while you prepare the pasta.
Bring a very large pot half filled with water to a boil and add 1 tablespoon of salt. Add the pasta and cook as directed. When the pasta has cooked drain in a large colander, reserving 1/2 cup of the cooking liquid. Add the pasta to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 teaspoon of salt. If the pasta seems dry, add some of the reserved cooking liquid. Adjust seasonings to taste. Enjoy!
1lb Italian pork sausages, sweet
1 package of Pappardelle noodles (or spaghetti noodles)
2 (14.5-ounce) cans San Marzano Crushed Tomatoes
2 large garlic cloves, thinly sliced
¼ teaspoon of sugar
Kosher salt and freshly ground black pepper to taste
1/4 cup tomato paste
1/3 cup Olive oil
1 cup freshly grated Parmesan cheese