Italian Tomato Sausage Ragu With Penne
I use Chianti wine for this recipe but any good dry red wine will do, this can be made using a mixture of ground beef and pork but Italian sausage meat is so much better --- if possible prepare this a day ahead and refrigerate to allow flavors to blend just rewarm on top of the stove
- Ready In:
- 1hr 40mins
- 1⁄4 cup olive oil
- 12 ounces Italian sausages, casings removed (can use more)
- 1 -2 tablespoon fresh minced garlic
- 2 teaspoons red pepper flakes (you can use more if you like spicy)
- 1 teaspoon dried oregano (optional or adjust to suit heat level)
- 2 -3 carrots, peeled and cut into about 1/2-inch cubes
- 1 large onion, chopped
- 1 celery, finely chopped
- 3 cups whole canned tomatoes, finely chopped (I use one 28-ounce can of whole tomatoes, drained then chop the tomatoes)
- 1 cup chicken broth (more if needed)
- 1⁄3 cup dry red wine
- 1⁄2 cup chopped fresh basil
- salt & freshly ground black pepper (to taste)
- 12 ounces penne pasta
- 1 1⁄2 cups grated parmesan cheese (or to taste)
- 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.
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So so good! Just made this. Only had a 14 ounce can of diced tomatoes and used white wine. Didn’t matter, this was wonderful. Thank you. Will definitely remake this time and again. So adaptable and forgiving. I didn’t simmer 40 to 45 minutes. Didn’t need to but did cook longer in the beginning. You can tweak this to make it as thick or saucy as you’d like. Thanks for an absolute keeper! Although with my luck Ragus are supposed to only use red wine. I’m gonna have to look that up.