Looking for a hearty, soul-warming dinner recipe that balances rich flavors and Mediterranean inspiration? This pappardelle bolognese with lentils and sausages is exactly what you need.
Combining robust ingredients like green lentils, aromatic herbs, and savory Italian sausage, this dish brings comfort food to a whole new level of sophistication. Whether it’s a casual family dinner or a special evening with friends, this recipe is sure to impress.
Why This Dish Is a Dinner Table Favorite
Pappardelle bolognese is not your average pasta dish. It’s a delightful fusion of classic Italian comfort and Mediterranean ingredients, making it both unique and familiar.
This recipe strikes the perfect balance, making it ideal for those chilly winter nights when all you want is a warm, satisfying meal.
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What sets this recipe apart is its versatility. And because the ingredients are simple yet flavorful, it’s budget-friendly without sacrificing quality.
Key Ingredients That Make It Shine
Every ingredient in this recipe plays a crucial role in building layers of flavor. Here’s a closer look at the stars of the dish:
- Green Lentils: These hearty legumes add texture and earthiness, complementing the richness of the sausage and tomato sauce.
- Italian Sausage: Choose between pork or turkey to suit your taste. The sausage adds a bold, savory element that elevates the bolognese.
- Herbs and Aromatics: Fresh rosemary, sage, and garlic work together to create a fragrant, Mediterranean-inspired base.
- Pappardelle Pasta: Wide ribbons of pasta are perfect for holding onto the hearty sauce, ensuring every bite is full of flavor.
Tips for Making the Perfect Bolognese
To achieve the best results, follow these simple tips for crafting a flawless dinner:
- Don’t Rush the Base: Take your time sautéing the onions, carrots, and celery. This step creates the foundation for the sauce.
- Cook Lentils until Tender: Depending on their age, lentils can take anywhere from 40 to 60 minutes to cook fully. Be patient and add water as needed.
- Save Pasta Water: A splash of reserved pasta cooking water helps emulsify the sauce, giving it a silky texture.
For an extra touch of indulgence, stir in a tablespoon of butter before serving. It adds a subtle creaminess that pairs beautifully with the Parmigiano-Reggiano.
Serving Suggestions & Pairings
This pappardelle bolognese is a complete meal on its own, but pairing it with complementary dishes can take your dinner to the next level. Serve it alongside a crisp green salad with kale or radicchio to add a refreshing contrast.
A slice of crusty bread is perfect for mopping up every last bit of sauce. And don’t forget to pour a glass of your favorite red wine to round out the Mediterranean experience.
If you’re looking to keep things light, serve the dish with steamed broccoli rabe or roasted vegetables. The bright, slightly bitter flavors balance the richness of the sauce perfectly.
Substitutions & Modifications
One of the best things about this recipe is its flexibility. Here are some ideas to make it work for different dietary needs or preferences:
- Vegetarian Option: Skip the sausage and add an extra drizzle of olive oil at the end to maintain richness.
- Gluten-Free: Swap the pappardelle for your favorite gluten-free pasta. There are excellent wide-ribbon options available.
- Low-Carb: For a lighter alternative, serve the bolognese over zucchini noodles or spaghetti squash.
- Extra Veggies: Boost the nutritional value by adding diced mushrooms or spinach to the sauce.
Make-Ahead and Meal Prep Tips
This recipe is an excellent choice for meal prep. The sauce can be made ahead of time and stored in the refrigerator for up to three days or frozen for up to three months.
Simply reheat it gently on the stove and toss it with freshly cooked pasta when you’re ready to serve.
For an even quicker dinner, cook the pasta in advance, toss it with a little olive oil, and store it in an airtight container. This way, all you’ll need to do is combine the components and enjoy.
The Ultimate Comfort Food Dinner Recipe
This pappardelle bolognese with lentils and sausages is more than just a dinner—it’s an experience. From the intoxicating aroma of garlic and rosemary to the satisfying heartiness of the lentil-infused sauce, every element of this dish invites you to slow down and savor the moment.
So why not bring the Mediterranean into your kitchen tonight? This pappardelle bolognese is the perfect way to warm up, nourish your soul, and elevate your dinner game.
Pappardelle Bolognese with Lentils & Sausages Dinner Recipe
Equipment
- Large skillet
- Large pot for boiling pasta
- Coffee mug (for reserving pasta water)
Ingredients
- 5 tablespoons extra-virgin olive oil plus more as needed
- 8 ounces sweet Italian sausage pork or turkey, casings removed
- 1 small onion diced
- 1 small carrot diced
- 1 celery stalk diced
- 1 tablespoon fresh rosemary leaves finely chopped
- 1 tablespoon fresh sage leaves finely chopped
- 4 garlic cloves finely chopped
- Pinch of red chile flakes
- 1 ½ tablespoons tomato paste
- 1 28-ounce can whole plum tomatoes, with their juices
- ¾ cup French green lentils (lentilles du Puy)
- 1 ½ teaspoons kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 1 pound pappardelle or other wide ribbon pasta
- 2 tablespoons butter optional
- 1 cup grated Parmigiano-Reggiano cheese optional
- Chopped fresh parsley or chives for garnish
Instructions
- Sauté Sausage and Vegetables: Warm the olive oil in a large skillet over medium heat. Add the sausage and onion, cooking until the onion softens, about 5 minutes. Stir in the carrot and celery, then continue cooking until the vegetables are tender and the sausage is browned, around 20 minutes. Add a little extra olive oil if the skillet gets dry.
- Season and Build the Sauce: Add the rosemary, sage, garlic, and chile flakes to the skillet. Stir and cook until fragrant, approximately 2 minutes. Mix in the tomato paste and let it cook for 1 to 2 minutes until it deepens in color.
- Simmer the Lentils: Pour in the canned tomatoes along with 1 ½ cups of water. Use a spoon to break the tomatoes into smaller pieces. Stir in the lentils, kosher salt, and black pepper. Bring the mixture to a gentle simmer and let it cook until the lentils are soft, which takes 40 to 60 minutes depending on their age. If the sauce starts to dry out, add more water as needed.
- Cook the Pappardelle: Boil a large pot of salted water and cook the pappardelle until it is just shy of fully cooked, about 1 minute less than the package instructions. Reserve a cup of the pasta cooking water before draining.
- Combine and Serve: Transfer the drained pasta to the skillet with the lentil-sausage sauce. If desired, stir in butter and a splash of the reserved pasta water to loosen the sauce. Toss everything together and add the Parmigiano-Reggiano cheese, if using. Finish with a drizzle of olive oil and garnish with chopped parsley or chives. Serve immediately, seasoning with additional black pepper to taste.
Notes
- To make a vegetarian version, omit the sausage and increase the olive oil slightly to compensate for the lost richness.
- Serve alongside sautéed leafy greens such as kale or broccoli rabe for a balanced meal.
- This dish pairs beautifully with a robust red wine for an elevated dining experience.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.