Instructions: Remove casings from sausages, break meat up into chunks, and reserve. Heat oil in a large skillet over medium-high heat. Add onions, and cook for 3 minutes or until just translucent. Stir in the reserved sausage meat, and cook for about 5 minutes or until lightly browned. Drain off excess fat. Add wine, and stir to combine. Raise heat, and bring to a boil. Boil for about 3 minutes or until liquid has reduced slightly. Add tomatoes and salt. Return to a boil, then lower heat and simmer, uncovered, for about 20 minutes or until sauce has thickened slightly. Stir in basil, oregano, and pepper. Add additional salt and pepper to taste.

While sauce is simmering, cook the pappardelle in a large, deep pot of rapidly boiling salted water until al dente (check package for exact cooking time). Drain. Return drained pappardelle to the pot and place over medium-high heat. Using a wooden spoon, stir in 1/2 cup of sausage sauce, and toss together for 1 minute. Remove from heat, and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with 2 tablespoons of Pecorino Romano cheese. Serve, with additional cheese if desired.

Makes 4 main-course servings or 6 pasta-course servings.

("Raos Restaurant: Over 100 Years of Italian Home Cooking" by Frank Pellegrino)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.