Crowd Pleaser: Pappardelle with Spicy Italian Sausage Ragu

I recently spent a weekend at Copper Mountain with my good friend Shanelle K. Shanelle is one of the most talented home-cooks I've ever had the pleasure to befriend. Dinners at her house consist of multiple courses, each one meticulously planned and prepared with the best ingredients and a whole lot of love. Eating at her kitchen table is as good as eating any one of the much-lauded restaurants in town. That's why when Shanelle offered to make dinner for the group in Copper, I knew we were in for a treat.

Very few dishes are as warm and satisfying as a bowl of pasta done right. Pasta, while simple, can so easily be bland or boring. I try to avoid wasting calories on uninteresting food, and thus dont consume pasta unless it's a really special combination of flavors and ingredients. Shanelle's dish, while straight-forward and seemingly common, packs flavor and sophistication that are unparalleled in the world of tomato-based pasta dishes. If your family is anything like mine, you will be a very popular person after serving this! Thanks again to Shanelle K. for crafting such a unique and lovely meal!

Ingredients:

2 packages fresh pappardelle (Pappardelle and Cucina Fresca brands are great -- or feel free to make your own!)

1 lb hot Italian sausage (or turkey sausage)

1 lb mild Italian sausage (or turkey sausage)

1 tblsp red hot pepper flakes

1 tblsp fennel seeds

4 cloves garlic, diced

1 large (28 oz) can diced tomatoes (365 brand is best) (do not drain!)

1 carrot, chopped

1 celery stalk, chopped

1 red onion, chopped

1 fennel bulb, cored and chopped

freshly grated parmesean cheese

pinch of parsley

In large pan, cook up the sausage. Once browned, transfer meat to a large bowl with a slotted spoon, leaving remaining oil in the pan to cook veggies. Set aside. Throw pepper flakes, fennel seed, garlic, onion, carrot, celery, and fennel into the pan. Cook for about ten minutes, or until veggies start to brown and soften. Add tomatoes and stir. Add cooked sausage and stir. Cover and simmer all together for about 30-45 minutes, or until sauce thickens. In the meantime, bring to boil large pot of water. Cook fresh pasta for about 5 minutes. Drain and add ragu sauce to cooked noodles. Top with parsley and grated parm. Enjoy!