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Staub White and more

Pappardelle Pasta with Italian Sausage, Tomato, Oregano and Mint

Serves: Makes 4 servings


  • 1 pound homemade Italian sausage (recipe to follow)
  • ½ cup red wine
  • 1 28-oz. can of whole peeled San Marzano tomatoes
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons olive oil
  • 1 pound fresh pappardelle pasta: Get the recipe here ยป
  • Grated Parmigiano Reggiano to taste
  • Salt and pepper

Homemade Italian Sausage

  • 2 pounds boneless pork shoulder, cut into chunks
  • 3 cloves garlic
  • 1 teaspoon ground fennel seed
  • ½ teaspoon chile flakes
  • 2 tablespoons red wine
  • 2 teaspoons red wine vinegar
  • 2 teaspoons salt


In a large skillet or Dutch oven, add the olive oil and brown the sausage over medium high heat. As the sausage browns, break it apart into very small pieces, cooking for 6–8 minutes. Add the red wine and bring to a boil until the wine is almost evaporated completely, about 6–8 minutes. Add the can of tomatoes, breaking them apart with a wooden spoon and cooking over medium heat until the sauce has reduced by about half and is very thick, about one hour. Stir in the chopped oregano and mint, season to taste with salt and pepper. Keep hot while you cook the pasta.

Cook the pasta according to directions and mix with the sauce. Adjust seasoning if necessary and then divide between four warm pasta bowls. Sprinkle as much Parmigiano Reggiano over each bowl of pasta as you like. Serve and enjoy.

Homemade Italian Sausage

Attach a meat grinder attachment to your stand mixer, like the Kenwood Chef Kitchen Machine.

Run the pork shoulder through the course plate on the meat grinder at a medium speed. Place the ground pork in the bowl of the stand mixer and add in the remaining ingredients. Fit the machine with a flat beater and mix on a medium speed for 2–3 minutes to incorporate all of the ingredients.

Cook sausage as per the above directions for the pasta.

by Ethan Stowell

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