Pappardelle with Sweet and Hot Sausage Ragu

• 1/4 pound pancetta, cubed
• 2 tablespoons extra-virgin olive oil
• 1/2 pound sweet Italian sausage, casing removed
• 1/2 pound hot Italian sausage, casing removed
• 1 large red onion, thickly sliced
• 1 tablespoon chopped garlic
• 1 cup roughly chopped fresh basil leaves, plus more for garnish
• 1/2 cup roughly chopped flat-leaf parsley
• 2 (28-ounce) cans diced plum tomatoes
• 1/2 cup red wine
• Salt and freshly ground black pepper
• 1 pound fresh pappardelle pasta
• Freshly grated Parmesan, for garnish

1. Put the pancetta and olive oil in a large Dutch oven over medium-high heat, and cook until pancetta is rendered, about 5 minutes.
2. Add both sausages, break up the sausage with a wooden spoon, and cook for 5 to 7 minutes or until sausage is cooked through.
3. Add the red onion, garlic, basil, parsley, tomatoes, and wine.
4. Cook for 30 minutes, seasoning with salt and pepper, to taste.
5. In a large pot of boiling salted water, add pappardelle and cook until al dente (just a couple minutes for fresh pasta.)
6. Drain well and serve with sauce over top.
7. Garnish with basil and Parmesan.

pancetta, extravirgin olive oil, sausage, italian sausage, red onion, garlic, fresh basil, flatleaf parsley, tomatoes, red wine, salt, pasta, parmesan

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pappardelle-with-sweet-and-hot-sausage-ragu-recipe.html (may not work)