Pappardelle Bolognese

1. Cook Sausage and Onion

In a large 12-inch skillet, heat the olive oil over medium heat. Add the sausage and diced onion, cooking for about five minutes until the sausage is browned and the onion has softened.

2. Add Vegetables and Herbs

Stir in the diced carrot and celery, letting them cook for about 20 minutes until they are tender. Once they are softened, incorporate the rosemary, sage, garlic, and a pinch of chile flakes. Add the tomato paste and cook for roughly four minutes.

3. Simmer with Tomatoes and Lentils

Pour the entire can of plum tomatoes and their juices into the skillet. Break the tomatoes up with a spoon, then add 1½ cups of water and the French green lentils. Let this mixture simmer gently for 40 to 60 minutes until the lentils are tender and the sauce has thickened. Season with salt and pepper to enhance the flavors as the sauce simmers.

4. Cook Pappardelle Pasta

While the sauce is simmering, cook the pappardelle in a large pot of boiling salted water. Follow the package instructions, but cook the pasta one minute less than directed to achieve a perfect al dente texture. Reserve a cup of the pasta water before draining the pappardelle.

5. Combine and Serve

In a large serving bowl, toss the cooked pasta with the butter, if using, the lentil-sausage sauce, a splash of the reserved pasta water, and the Parmigiano-Reggiano cheese. Serve with a drizzle of olive oil, a sprinkle of fresh parsley or chives, and additional black pepper to taste.