Pappardelle with Sweet Sausage in San Marzano Sauce

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Cooking Time 35 Minutes Serves 4
Pappardelle with Sweet Sausage in San Marzano Sauce
Lb Pappardell
1/2 Onion Chopped (Medium Size)
1 Can Lavalle D.O.P'S
1 Lb Grasso's Sweet Sausage
3 Heavy Pinches of Dried Basil
2 Garlic Cloves Chopped
8 oz. Plugra Butter
3 Tablespoons Extra Virgin Olive Oil
Salt & Black Pepper
2 Pinches Crushed Red Pepper
Grated Parmesan Cheese
1.) Chop 2 Garlic Cloves and 1/2 of a Medium Onion. Peel the casing off of the 1 lb of Sweet Sausage, and Strain or Mash your D.O.P Tomatoes in a large bowl.
(If you don't have a food strainer, use a pasta strainer and a potato masher.)
2.) Add 3 Tablespoons of Extra Virgin Olive Oil to a large skillet over medium heat.
3.) Add your 1/2 Chopped Onion and saut* for 2 minutes.
4.) Add your 2 Cloves of Chopped Garlic and saut* for 2 more minutes.
5.) Remove the skillet from the heat source. (You do not want your garlic to burn!)
6.) Fill a large stockpot with cold water for your pasta water, when it comes to a rolling boil, add plenty of salt, then your Lb. Pappardelle.
7.) Return your skillet to medium heat and add the 1 Lb Loose Sweet Sausage to your Onion and Garlic Mixture and cook till brown. (Around 10 minutes)
8.) Add your Strained Tomatoes to your skillet and Cook for 10 minutes.
9.) Add 2 Pinches of Crushed Red Pepper (you like a little or a lot? Add more!) 10.) Add 3 Heavy Pinches of Dried Basil (Taste it, you may like more basil?)
11.) Add 8 oz Butter, and stir as it is melting.
Add Salt & Pepper to taste.
Simmer your sauce till your Pappardalle Pasta is done.
Drain Pasta well and add to your sauce mixture.
Serve with Grated Parmesan Cheese