Pappardelle with roasted tomato sauce and sausage
Every year for at least the last 15 years, I have made a batch of roasted tomato sauce in late August or early September. I usually make a large batch and freeze a couple of containers’ worth of sauce to use for a while, but this year I only made a half-batch. It came out really thick and dark this year, with deep flavor. Maybe the best batch I’ve made in several years. I like to use it with baked pasta dishes, but I had a package of pappardelle in the cupboard and thought it might be good with the big noodles. I browned up half a pound of Italian sausage and added it to about 2/3 cup of the sauce and let that simmer to meld the flavor, then combined it with the cooked pasta and few tablespoons of the pasta water.
I am thinking of using some as a base to add to a lighter tomato sauce for something like chicken cacciatore. I love chicken baked in tomato sauce, and I think the hearty roasted sauce will be perfect with onions and peppers.