Name: Al Cantunzein’s Pappardelle with Sausage and Peppers
Cook time: 1 h
Total time: 1 h
Yield: Serves 4
Cuisine: Italian
Ingredients: Salt; ⅓ cup freshly grated Parmigiano-Reggiano; 1 recipe Egg Pasta of Emilia-Romagna, rolled out thin and cut into wide noodles, or 12 ounces dried store-bought pappardelle, or 1 pound rigatoni or shells; 1 tablespoon butter; 1 pound fresh tomatoes; ½ pound plain, mild sausage; 2 yellow bell peppers; ½ small yellow onion; 3 tablespoons extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

Hazan Family Favorites

By Giuliano Hazan

Published 2012

About

While I was growing up, pasta was — and it still is — one of my favorite things to eat. When my parents opened their cooking school in Bologna, there was a restaurant called Al Cantunzein (Bolognese for “in the little corner,” as it was located in a tiny square near the city center) that would serve course after course of homemade pasta dishes until you told them to stop. I was a teenager with a healthy appetite, and whenever we ate, there I was in heaven. My favorite was green and yellow p