Italian Tomato Sausage Ragu With Penne

READY IN: 1hr 40mins




  • In a large skillet heat oil over medium heat.
  • Add in the sausage meat, garlic, oregano and pepper flakes; sauté until brown, breaking up the meat with a fork (about 7 minutes).
  • Add in finely chopped carrots, onion and celery; sauté for about 10 minutes.
  • Mix in chopped tomatoes; reduce heat, cover and simmer about 20 minutes, stirring occasionally.
  • Add in 1 cup broth and wine; simmer uncovered until liquid is slightly reduced (about 20 minutes).
  • Add in the fresh basil; cover and simmer until the veggies are very tender, stirring occasionally.
  • Continue to simmer for about 45-50 minutes, adding in more broth by about 1/4 cup if the liquid evaporates to quickly, and cook until the Ragu thickens to desired consistency.
  • Season with salt and pepper to taste.
  • Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but reserve about 1/2 cup cooking water.
  • Return the pasta to the pot; add in the Ragu; mix to combine.
  • Add in about 1/2 - 3/4 cup Parmesan cheese and 2-3 tablespoons olive oil; mix to combine.
  • If the mixture seems too dry then add in some of the reserved cooking water from the pasta.
  • Season with more salt and pepper.
  • Divide on plates and top with more cheese.