Chef Andreas Cavaliere shares a secret recipe: Pappardelle, Umbrian sausage, Chianti & red onion

Ingredients: Pappardelle; Mushrooms stock; Umbrian sausage; Olive oil; Red oinon; parsley; Chianti; butter; and Parmesean


Directions: Peel the skin of the sausage & crumble the sausage meat, start to brown the meat, finely slice the red onion. When then meat is starting to brown add the red onion and stir together, carry on frying until the onion starts to caramelize the add ½ a bottle of Chianti, bring to a boil & turn down to a simmer carry on cooking for about 1h30 mins until the wine has reduced by a ¼ or until the sauce is thick.

Cook the pappadelle & toss through the sauce serve with grated Parmesan and parsley.