Buzz
Photography: Greg Dupree, Prop Styling: Claire Spollen, Food Styling: Emily HallThis comforting pasta dish is a must-try for your recipe collection. Start by browning flavorful sausage in a Dutch oven, allowing its rich drippings to form the base. Onions and apples are then caramelized in these drippings, creating a deeply savory foundation. Garlic and thyme add aromatic warmth, while a light sauce comes together with chicken broth, pasta water, parmesan, and a surprising touch of apple cider vinegar. The pasta is beautifully coated in the glossy sauce, with caramelized onions, apples, and sausage stealing the spotlight.
While caramelizing onions, occasional stirring suffices initially. However, as they release moisture and begin to brown, frequent stirring is essential to prevent burning. If you notice browned bits forming, deglaze the pan with a splash of water to avoid bitterness.
Ingredients
-
1 tablespoon olive oil
-
1 16-ounce package bulk pork sausage
-
1/4 cup (1/2 stick) unsalted butter
-
6 cups sliced red onions (from 3 onions)
-
3 cups 1/4-inch pieces Granny Smith, Golden Delicious, or Honeycrisp apples (from 2 apples)
-
2 teaspoons kosher salt, divided, plus more for cooking pasta
-
1 16-ounce package campanelle or penne pasta
-
3 cloves garlic, finely chopped (about 1 tablespoon)
-
2 teaspoons finely chopped fresh thyme, plus more for garnish
-
3/4 cup chicken broth
-
1/2 cup finely grated Parmesan cheese, plus more for garnish
-
2 teaspoons apple cider vinegar
-
1/2 teaspoon freshly ground black pepper
Directions
Brown the sausage:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally to break it into small pieces, until it is browned and fully cooked, about 6 to 10 minutes. Use a slotted spoon to transfer the sausage to a plate.
Caramelize onions and apples:
Lower the heat to medium. Add butter to the pot and stir until fully melted, approximately 1 minute. Toss in the onions, apples, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the apples soften and the onions turn golden brown, about 30 minutes. If needed, deglaze the skillet with 2 to 4 tablespoons of water at a time to prevent the browned bits from burning.
Cook pasta:
While the onions and apples cook, bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructions for al dente. Drain the pasta, saving 1 cup of the cooking water.
Add garlic and thyme:
Once the onions have caramelized, stir in the garlic and thyme. Cook, stirring frequently, until softened, about 1 minute.
Combine pasta, sausage, and sauce ingredients:
Add the cooked pasta, sausage, chicken broth, Parmesan cheese, apple cider vinegar, black pepper, 1/4 cup of the reserved pasta water, and the remaining 1 1/2 teaspoons of salt to the pot. Cook, stirring continuously, until the cheese melts and the pasta is evenly coated, about 2 to 3 minutes. If the sauce is too thick, add the remaining 3/4 cup of pasta water, 1/4 cup at a time, until the desired consistency is achieved. Garnish with additional thyme and Parmesan cheese.
Make Ahead: Leftovers can be stored in the refrigerator for up to 3 days. Reheat using a microwave or stovetop.
Nutrition Facts (per serving)
| 625 | Calories |
| 34g | Fat |
| 57g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 625 | |
| % Daily Value * | |
| Total Fat 34g | 44% |
| Saturated Fat 13g | 66% |
| Cholesterol 93mg | 31% |
| Sodium 1313mg | 57% |
| Total Carbohydrate 57g | 21% |
| Dietary Fiber 6g | 23% |
| Total Sugars 17g | |
| Protein 24g | 49% |
| Vitamin C 12mg | 14% |
| Calcium 149mg | 11% |
| Iron 3mg | 15% |
| Potassium 772mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
