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Sausage and capsicum pappardelle

Sausage and capsicum pappardelle

This recipe appeared in the August/September 2007 issue of Gourmet Traveller WINE.

Wine to try
2005 Neagles Rock Sangiovese, Clare Valley, A$25
Pair this papparedelle with a red – but not a sweet, dark-fruited or tannin-laden style, which would fight the chilli spice and weigh down the partnership. A sangiovese is the answer, be it a Chianti from the Tuscan homelands or one of the many Australian interpretations. The Neagles Rock shows consistency and style. Its mid-weight, savoury complexity makes it an ideal match for the recipe’s main ingredients, and its soft tannins sit comfortably with the sauce’s chilli kick.

Sausage and capsicum pappardelle

Serves 4
6 (750g)   pork sausages – skins removed and chopped into 4cm slices
1 red and 1 yellow (350g)   capsicum
3 tbsp   extra-virgin olive oil
1 (160g)   onion – sliced
2 cloves   garlic – finely chopped
2   small red chillies – finely chopped
50 g (¼ cup)   tomato paste
50 ml   dry white wine
1½ cans (600g)   crushed tomatoes
½ cup   coarsely chopped flat-leaf parsley
500 g   dried pappardelle, freshly grated parmesan – to serve


1 Roll the sausage slices carefully into balls. Roast the capsicums in a preheated oven at 220C for 20 minutes. Remove from oven and peel skins off. Deseed and cut capsicum into 2cm-wide strips. Heat the olive oil in a large frying pan, add sausages and cook over medium heat, turning, for 5 minutes or until golden. Transfer sausages to a bowl. Add onion and garlic and sauté over low-medium heat for 3 minutes or until softened, add chilli and sauté for another 2 minutes. Add tomato paste and stir for 5 minutes or until sauce thickens, then add sausage, capsicum and white wine and cook for 2 minutes, stirring to coat sausages and reducing liquid by half. Add tomatoes, season to taste with sea salt and freshly ground black pepper, then simmer for 10 minutes or until sauce is thick. Stir through parsley.
2 Meanwhile, cook pappardelle in a large saucepan of boiling salted water until al dente. Drain and transfer pappardelle to the frying pan and combine with sauce. Divide sauced pappardelle among plates and top with any remaining sauce from frying pan and serve with parmesan.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris DRINK SUGGESTION Peter Bourne

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