Creamy Pork Pappadelle

Included items

1 x Fresh Pappardelle 500g
1 x Dry Aged Pork Sausage Mince 1kg
1 x Cream Parmigiano Reggiano 100g
1 x Cream 300ml

Pantry Items

• 1 tbsp freshly minced garlic 
• 1 tbsp tomato paste (concentrated puree)
• ½ cup (125 ml) dry white wine (or more chicken stock) 
• 1 cup (250 ml) chicken stock
• 1 tbsp Italian mixed herbs (Italian seasoning)
• ½ tsp crushed chilli (red pepper) flakes (optional)
  
  
  
  
  

  THE SAUCE 

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the sausages and cook, breaking them into small pieces with a spatula or wooden spoon, for about 5 minutes, until browned and cooked through.
  3. Add the garlic and cook for another 30 seconds until fragrant.
  4. Stir in the tomato paste and cook for 1–2 minutes to caramelise it and enhance its flavour.
  5. Add the white wine (or chicken stock) and let it simmer for 2–3 minutes, scraping the bottom of the pan to deglaze and pick up any browned bits.
  6. Once most of the wine has evaporated, add the chicken stock. Cook for 2–3 minutes until it has reduced by half. 
  7. Stir in the Italian mixed herbs and crushed chilli flakes, if using.
  8. Add the cream, stirring well to combine, and let the sauce simmer for 3–4 minutes until slightly thickened.
  9. Stir in the grated parmesan and season with salt and pepper to taste. Turn the heat off, add the cooked pasta and stir it through the sauce. 
  10. The pasta will begin to absorb the sauce the longer it sits (although leftovers taste amazing the next day!). It is best served immediately, with extra parmesan if desired.
  
  Optional: Garnish with the basil