Pappardelle Bolognese with Lentils and Sausages (Transcription)

yield six servings time estimate 90 minutes overall, including 40 minutes unattended source Dinner: Changing the Game

I first envisioned this recipe without the sausage, as a warm-your-bones vegetarian pasta option for the depths of winter. And it was very good. But adding a little sausage made it great—the brawny flavor of the meat giving the lentils a deep complexity that makes them even richer and a little creamier. This said, you can make this without the meat, though don’t stint on adding oil at the end to compensate for the loss of richness. Serve this with a sautéed, strongly flavored leafy green--kale, broccoli rabe, or even radicchio. And open a really nice bottle of red.

ingredient amount procedure
EVOO 5 Tbsp
Bring to medium heat in skillet.
Sweet Italian Sausage, casing removed, bite-sized 32 Oz.
Onion 1 small, diced
Add and cook for 5 minutes.
Carrot 1 small, diced
Celery 1 stalk, diced
Add and cook for 20 minutes.
Rosemary, fresh, finely chopped 1 Tbsp
Sage, fresh, finely chopped 1 Tbsp
Garlic, finely chopped 4 cloves
Red chile flakes Pinch
Cook for 2 minutes.
Tomato Paste 1 1⁄2 Tbsp
Cook for 2 minutes.
Tomato, whole plum, canned with juices 128 oz
Water 1 1⁄2 Cup
French Green Lentils 3⁄4 Cup
Salt 1 1⁄2 tsp
Pepper 1⁄2 tsp
Add and break tomatoes with spoon. Simmer until lentils are tender, 40-60 minutes.
Pasta 1 lbs
Cook al dente. Save 1 cup of pasta water.
Butter 2 Tbsp
Toss with the cooked pasta.
Parmigiano-Reggiano, grated 1 cup
Add with sauce and splash of pasta water.
Parsley, fresh, chopped as needed
EVOO as needed
(Optional) Garnish.
  1. Heat the olive oil in a 12-inch skillet over medium heat.
  2. Add the sausage and onion and cook until the onion has softed, about 5 minutes.
  3. Add the carrot and celery and cook until the onion is well browned and all vegetables are tender, about 20 minutes. Add oil if the pan seems dry.
  4. Stir in the rosemary, sage, garlic, and chile flakes. Cook until fragrant, about 2 minutes.
  5. Stir in the tomato paste and allow it to brown, 1 to 2 minutes.
  6. Add the tomatoes and water. Use a spoon to break up the tomatoes. Stir in the lentils, salt, and pepper.
  7. Bring to a simmer, and cook gently until the lentils are tender, 40 to 60 minutes (depending on the age of your lentils). Add more water if it looks dry. Cover.
  8. Cook the pasta al dente.
  9. Save 1 cup of pasta water.
  10. Toss butter with the cooked pasta.
  11. Add cheese with sauce and splash of pasta water.
  12. (Optional) garnish with parsley and extra-virgin olive oil.