Beef and Tomato Pappardelle with Crispy Sage
Ingredients
- 1 poundground beef
- 1 poundpappardelle pasta
- 1 28-ounce cancanned crushed tomatoes
- 1yellow onion
- 4 clovesgarlic
- 8 leavesfresh sage
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ·parmesan cheese (for serving)
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Mince 4 garlic cloves.
Method
- 01
Bring a large pot of salted water to a boil. Add pappardelle and cook until al dente, about 9 to 11 minutes. Drain, reserving 1 cup pasta water, and set aside.
- 02
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it into small pieces, until no pink remains, about 5 to 7 minutes. Drain excess fat if needed.
- 03
Add diced onion to the beef and cook for 3 minutes until softened. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- 04
Pour in crushed tomatoes and 1/2 teaspoon salt. Simmer uncovered for 8 to 10 minutes, stirring occasionally. The sauce should reduce slightly.
- 05
Heat 2 tablespoons olive oil in a small pan over medium heat. Add sage leaves and fry for 1 to 2 minutes until crispy, then remove with a slotted spoon and drain on paper towels. Save the sage oil.
- 06
Toss cooked pasta with the beef-tomato sauce, adding splashes of pasta water to loosen if needed. Taste and adjust salt and pepper.
- 07
Divide pasta among bowls. Drizzle with sage oil, top with crispy sage leaves, and finish with grated parmesan cheese.
Spice Tips
For deeper umami, stir in 1 teaspoon tomato paste with the garlic. If you prefer more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A splash of red wine or balsamic vinegar in the sauce adds complexity.
Make-ahead: the beef-tomato sauce can be prepared up to 2 days ahead and refrigerated. Reheat gently on the stovetop before tossing with fresh pasta.