Fast-and-Fresh Sausage Ragu

Photo: Jennifer Davick; Styling: Buffy Hargett

Use your favorite breakfast or Italian sausage. For a finer texture, break up the sausage as it cooks using a potato masher.

Yield: Makes 6 to 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 40 Minutes


Ingredients

  • 1 (16-oz.) package rigatoni pasta
  • 1 (1-lb.) package ground pork sausage with sage
  • 1 medium onion, diced
  • 1 medium zucchini, diced
  • 2 medium carrots, diced
  • 3 garlic cloves, pressed
  • 1/4 teaspoon dried crushed red pepper
  • 1 (6-oz.) can tomato paste
  • 1 cup dry red wine
  • 1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
  • Freshly grated Parmesan cheese

Preparation

  1. 1. Cook pasta according to package directions; drain, reserving 1/2 cup hot pasta water.
  2. 2. Meanwhile, cook sausage in a large, 2-inch-deep skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink. Add onion, zucchini, and carrots; cook, stirring often, 8 to 10 minutes or until tender. Add garlic and red pepper, and cook, stirring often, 1 to 2 minutes or until garlic is tender. Add tomato paste, and cook, stirring constantly, 1 to 2 minutes. Add wine and reserved pasta water; cook 2 minutes, stirring to loosen bits from bottom of skillet.
  3. 3. Add tomatoes, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes. Add salt and pepper to taste. Spoon sausage mixture over pasta; sprinkle with cheese.
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