Pappardelle White Sausage Ragu

Method

1. 1
   Prepare the soffritto: finely dice the celery and shallot. Strip the rosemary leaves and finely slice the garlic.
2. 2
   Remove the skin from the Italian sausage and break the meat into a pan with a drizzle of olive oil. Cook over medium heat.
3. 3
   Add the sliced garlic and rosemary to the pan and cook until fragrant.
4. 4
   Add the soffritto (celery and shallot) to the pan, season with salt and pepper, and cook until the fat has rendered from the sausage.
5. 5
   Pour in the chicken stock and reduce by about half. Then add the double cream, lower the heat, and keep warm while you prepare the pangrattato.
6. 6
   For the pangrattato: coat the breadcrumbs in olive oil, season with salt and pepper, and bake until golden.
7. 7
   Cook the pappardelle in salted boiling water for a couple of minutes less than the package instructions. Reserve some pasta water.
8. 8
   Transfer the pasta to the sauce pan with a splash of pasta water and let it finish cooking over the heat.
9. 9
   Turn off the heat, stir in the grated parmesan and a crack of black pepper.
10. 10
    Serve the pasta with extra sauce on top and a generous amount of pangrattato.