Quick Ragu with Pappardelle Pasta

Steps

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1. 1
   Prepare the fennel by removing the tough core and thinly slicing the bulb. Thinly slice the shallot as well.
   ▶ ≈0:15
2. 2
   Heat a large skillet and add a little olive oil.
   ▶ ≈0:45
3. 3
   Remove the casing from the sausage and crumble it by hand into the skillet. Cook and break it up with a wooden spoon until it develops color and the spices release their oils.
   ▶ ≈0:52
4. 4
   Add the sliced fennel and shallot to the sausage, cooking for about 5-6 minutes until the vegetables soften and develop color. Scrape the bottom of the pan frequently to incorporate the browned bits.
   ▶ ≈1:13
5. 5
   Season with salt and add the Calabrian chilies in oil. Cook for about 30 seconds to bloom the flavors.
   ▶ ≈1:39
6. 6
   Pour in about half a cup of dry white wine and let it cook out for about a minute. This step is optional but recommended.
   ▶ ≈1:59
7. 7
   Add the tomato puree or passata and a quarter cup of water to rinse out the can. Stir in a pinch of fresh basil and season with salt.
   ▶ ≈2:05
8. 8
   Reduce the heat to low and simmer gently for about 30-35 minutes until the fennel becomes very tender and melts into the sauce.
   ▶ ≈2:22
9. 9
   While the sauce simmers, bring a pot of salted water to a boil for the pasta.
   ▶ ≈2:29
10. 10
    Cook the pasta according to package directions, but remove it about one minute before it reaches full doneness to keep it al dente.
    ▶ ≈2:36
11. 11
    Add the drained pasta directly to the sauce and cook together for about 1-2 minutes, allowing the pasta to absorb the sauce flavors.
    ▶ ≈2:42
12. 12
    Plate the pasta and sauce, then generously top with grated Parmesan cheese and a mixture of finely chopped fresh parsley and basil. Serve immediately.
    ▶ ≈2:50