Quick Ragu with Pappardelle Pasta

I'm going to show you how I've been making this really delicious little ragu. I'm calling it a Calabrian chili ragu. It is so saucy and delicious and fantastic. And I can't stop making it. You probably already saw this on IG. I know you saw this if you watch our live that we did recently, because I made this there because it's that good. It's going to start off with some fennel. Now for every eight ounces of sausage, I'm using eight ounces of pasta and a half of a fennel, like a bulb of fennel. But if you were to just make a whole pound of pasta, then you would use a whole bulb of fennel. I'm going to go ahead and core it. Take the core out cause that's kind of tough and give that to my chickens and then slice thinly slice your fennel. And then I went ahead and thinly sliced a shallot. You could also use an onion, whatever allium onion thing you have laying around. Use that to a skillet large enough to hold the whole sauce and pasta. Add a little bit of olive oil and to it, you're going to add some sausage. I use a mix of hot and sweet. You can use all sweet, all spicy. It's totally up to you. You can use any sausage that you like. And I like to just go ahead and crumble it with my hands, making sure that there's the casing is removed and then just break it up as much as I can with a wooden spoon as it cooks until it looks a little something like that. You can see that the oil is like developing a little bit of color from the heat and the spices of the sausage. And it's delightful. Add in your fennel and the shallot. And I'm just going to go ahead and cook this for about five or six minutes or until those veggies like cook down and develop some color because it just creates a really delicious base for the sauce. So give that some time and also make sure that you are scraping the bottom as you go. And that way it lifts all those little bits that are stuck there. Add a really good pinch of salt so that every layer is seasoned. And then I use those Calabrian chilies and olive oil. Pause the video to see that they're my favorites because they're not only provide heat, but they provide actual flavor. And I will make sure to leave a link to them in the description down below because they are unmatched. Yes, it's something you have to order if you can't find them in your local grocery store. And yes, they are worth it. Once you cook them all together about 30 seconds, I like to add about a half a cup or so of dry white wine. Just let that cook out for like a minute or so. If you want to skip the wine, feel free, but I prefer it. And then add about 15 ounces of tomato puree, tomato passata, crushed tomato, any tomato product you have on hand. And I also like to add about a quarter cup of water to like rinse out that can and add it in a little fresh basil, a little pinch of salt. And I'm going to let this simmer for about 30, 35 minutes on a gentle heat, nothing too crazy. And while that happens, make sure you're getting your pasta water up to a boil. And once that's ready and your sauce is ready, add the pasta to the salted boiling water. Cook that according to package instructions, making sure to lift it out about a minute before it's ready so that it's nice and al dente. Add it directly to your sauce. Cook it all together for about a minute or two. You want that pasta to really absorb the flavor of that sauce. And it's sensational. Finish it off with lots of parm, lots of fresh herbs. I do a mixture of parsley and basil finely chopped. And that is it. You are ready to dive in. It's sensational. It's fantastic. It's delicious. It's easy. And it will be a go-to. I will have the recipes linked for you. Well, actually I will have the recipe written for you in the description down below. Hope you've enjoyed it. And I will see you in the next one. Bye-bye.