The Indianapolis City Market's recent $2.5.million renovation resulted in more than a spiffed-up appearance. The best part is the renewed focus on fresh produce, meats and specialty foods.

But such abundance can be a bit overwhelming -- especially when you're popping in on a lunch hour or stopping by after work. You can certainly pick up a quick meal to go, but the new market offers other enticements if you're willing to browse.

For a little market-shopping advice, Indy.com turned to local chef Tony Hanslits, director of culinary education at the Chef's Academy. We followed Hanslits as he walked through the market looking for ideas for a simple meal to prepare in the market's demonstration kitchen.

A fresh shipment of a top-notch Italian pasta, recently featured in Saveur magazine as one of the top 100 foods from around the world, intrigued Hanslits as he selected produce at Constantino's Market Place, a longtime vendor.

Hanslits sampled black velvet apricots, sniffed jars of herb-blended sea salts and pointed out his favorite deli fare and cuts of meat as he discussed the meal-time possibilities. Fresh tomatoes, basil and mozzarella di bufala (made from the milk of the water buffalo) called for a caprese salad, while fresh berries offered an easy dessert idea.

The shipment of Setaro pasta -- and his favorite variety, pappardelle -- prompted him to create a different entree than he had had in mind, providing a perfect example of his market-shopping style.

"Come in with an open mind and no shopping list," he said, as he settled on a summery pasta sauce of sweet Italian sausage from Moody Meats that would feature onions, fresh tomatoes and basil.

Hanslits headed to the City Market's new demonstration kitchen, a spot that offers prime space for the market's new focus on fresh fare.

The pasta, the base for Pappardelle with Fresh Tomatoes and Sweet Italian Sausage, came together easily, and the Caprese Salad with Mozzarella di Bufala required little more than slicing and assembly.

Hanslits' dessert, Fresh Berries with Sabayon Sauce, started with an easy sauce of nothing more than egg yolks, Marsala and sugar. Atop the berries, it made a delicious ending to Hanslits' easy, market-inspired meal.

Pappardelle with Fresh Tomatoes & Sweet Italian Sausage

Serves 4

1 tablespoon extra-virgin olive oil

1 large onion, julienned (about 2 cups)

1/2 pound sweet Italian sausage

2 large tomatoes

3 large basil leaves

1 pound pappardelle pasta

Freshly ground black pepper

Additional extra-virgin olive oil for drizzling

1: In a medium skillet, heat olive oil over low heat; add onions. Sweat onions, cooking slowly until translucent but not browned, about 30 minutes.

2: Add sausage. Increase heat to medium-low and cook until browned.

3: Bring a large pot of water to boil. Core tomatoes and cut an X on the bottom of each. Blanch in water for 30 seconds to 1 minute until skins begin to peel; plunge into ice water.

4: Return pot to boil. Cook pasta according to package directions.

5: When cool enough to handle, peel tomatoes. Cut in half horizontally and remove seeds; cut into 1/2-inch pieces. Add to sausage mixture and simmer until tomatoes are tender and heated through. Tear basil leaves into large pieces and add to sausage mixture; remove from heat.

6: Transfer sausage mixture to large bowl; add about 1/4 cup of pasta water to sausage mixture, stirring to combine. Using tongs, add cooked pasta to sausage mixture, adding additional pasta water if necessary. Toss.

7: Divide evenly among four plates; garnish with black pepper and drizzle with olive oil.

- Article by Jolene Ketzenberger

Indianapolis City Market

222 E. Market St. (317) 634-9266 www.indycm.com

Hours: 6 a.m.-6 p.m. Monday-Friday; 10 a.m. to 4 p.m. Saturday

Don't miss: The fresh produce, olives, deli meats, gourmet cheeses and imported Italian foods at Constantino's; meat, poultry and free-range eggs at Moody Meats; chips from The Amazing Potato Chip Co.; specialty chocolates and truffles from Abbott's. Also, gourmet coffee from CATH.