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Ribbon noodles with sausage and tomato sauce

Recipe from: 11/7/2002 12:00:00 AM
Ingredients 11
Servings 6


  • 250
    wide ribbon noodles (pappardelle)
  • 500
    sausages such as Russians or frankfurters
  • 30
    olive oil
  • 1
    small onion, thinly sliced
  • 2
    garlic cloves, crushed
  • 150
    red wine
  • 800
    (2 cans) chopped tomatoes in their juice
  • 15
    tomato paste
  • salt and freshly ground black pepper to taste
  • chopped parsley
  • freshly grated Parmesan cheese


Cook the pasta in 2.5 litres of rapidly boiling salted water until just tender.
Fry the sausages until brown on the outside and done.
Remove from the pan and slice.
Heat the oil in the same pan and sauté the onion and garlic until until tender.
Add the wine, tomatoes and tomato paste to the pan and reduce to form a fragrant sauce.
Season with salt and pepper.
Return the sausages to the pan and heat through.
Mix the sauce with the pasta and scatter the parsley on top.
Serve with Parmesan cheese.

Read more on: sauté

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