Italian Tomato Sausage Ragu With Penne

Italian Tomato Sausage Ragu With Penne created by alenafoodphoto

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
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

"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"

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  1. Maven in the Making
    Made as written (except I didn't have fresh basil so used dried). It was really good and I'm sure would have been even better with the fresh basil. Worth the wait! Yummy.
  2. lureal
    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.
  3. icecreamqueen63
    This was excellent! I used hot Italian sausage and reduced the hot pepper flakes to 1 tsp, 1 tbsp garlic, 1 tsp ground pepper, 1/2 tsp salt. I used the whole package of penne (454g or 16oz) and there was plenty of sauce. Thank you! Will be on regular rotation now :)
  4. jjv1955
    I added green beans and asparagus to clean out the crisper. They definitely added a good taste to the recipe. I use a pepper flake blend that is hotter than garden variety flakes so I reduced the amount to 1 tsp.
  5. jjv1955
    I used fresh garden tomatoes and it was delicious.
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