Our Values
- Recipes
- Pappardelle with Summer Ragu
Pappardelle with Summer Ragu
Ingredients
Description
Here is a perfect first course to prepare even on the hottest days: the pappardelle with summer ragu! This preparation is delicate and light and presents itself as the colorful and tasty solution for summer lunches on the terrace or in the garden. Preparing the summer ragu pappardelle is really easy and even the least experienced cooks will be able to bring a really succulent dish to the table.
Here is the complete recipe for pappardelle with summer ragu!
Procedure
First, wash the tomatoes and cut them into cubes that you will transfer to a bowl and season with fresh thyme, a drizzle of EVO oil and a pinch of salt. In a non-stick pan, pour a drizzle of oil and brown the sliced shallot.
Once the shallot is golden, add the crumbled AIA paesana verzino sausage and cook for about ten minutes, stirring occasionally with a wooden spoon.
Once cooked, transfer the sausage to the bowl where you previously put the tomatoes and adjust with salt and pepper.
In a pot with plenty of salted water, cook the pappardelle and once they are al dente, pour them into a pot with the summer ragu and sauté for a few minutes before serving and...enjoy!
Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.
Still hungry? Discover more
Here is a selection of recipes with Carne al fuoco!
