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Quick Sausage Ragù with Pasta Recipe

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3.8 from 3 reviews

This Quick Sausage Ragù recipe is a hearty and flavorful Italian-inspired pasta sauce made with Italian sausage, aromatic herbs, and a rich tomato base. Ready in just 45 minutes, this satisfying ragù pairs perfectly with fettuccine, pappardelle, rigatoni, or your favorite pasta. Topped with freshly grated Parmesan, it’s a comforting meal ideal for weeknight dinners.

Ingredients

Sauce

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced (about 1 1/2 cups)
  • Kosher salt and black pepper, to taste
  • 3 cloves garlic, minced
  • 1 teaspoon fennel seeds, roughly ground
  • ¼ teaspoon red pepper flakes (optional, adjust to taste)
  • 2 tablespoons finely chopped rosemary leaves
  • 2 oil-packed anchovy fillets
  • 2 tablespoons tomato paste
  • 2 pounds Italian sausage, mild or spicy, casings removed if using links
  • ½ cup dry red wine
  • 1 (28-ounce) can whole peeled tomatoes, roughly crushed by hand
  • 1 ½ cups water (use the empty tomato can)

Pasta and Garnish

  • 12 ounces cooked pasta (fettuccine, pappardelle, rigatoni, or your choice)
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Prepare the Aromatics: Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add diced onion and ½ teaspoon salt. Cook, stirring occasionally, until translucent and softened, about 5 to 7 minutes. Add minced garlic and cook for an additional minute until fragrant.
  2. Build the Flavor Base: Stir in ground fennel seeds, red pepper flakes (if using), chopped rosemary, and anchovy fillets. Cook while stirring until anchovies dissolve into the mixture, around 1 to 2 minutes.
  3. Add Tomato Paste: Incorporate tomato paste and cook, stirring constantly, until it darkens slightly and starts sticking to the pan, about 1 to 2 minutes. This step deepens the tomato flavor.
  4. Cook the Sausage: Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and no longer pink, approximately 6 to 8 minutes.
  5. Deglaze with Wine: Pour in the dry red wine and scrape up browned bits from the pan’s bottom. Let the wine simmer and reduce for 1 to 2 minutes until nearly evaporated.
  6. Add Tomatoes and Simmer: Add crushed canned tomatoes and water (swirled in the empty tomato can). Season with ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a gentle boil, then reduce heat to medium-low. Partially cover and simmer for 20 minutes, stirring occasionally, until sauce thickens.
  7. Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook 12 ounces of pasta until just al dente according to package instructions. Reserve 1 cup of pasta water before draining.
  8. Toss Pasta with Sauce: Add the drained pasta to the sauce and gently toss to coat. Add reserved pasta water gradually as needed to loosen sauce and help it cling to the pasta. Adjust seasoning to taste.
  9. Serve: Serve the ragù hot, topped generously with freshly grated Parmesan cheese and additional red pepper flakes if desired.

Notes

  • Rosemary Substitute: If fresh rosemary is unavailable, use 1 teaspoon dried rosemary crushed finely.
  • Anchovy Tips: Anchovies add umami and depth to the ragù but can be omitted for a milder flavor.
  • Sausage Options: Use either spicy or mild Italian sausage based on your heat preference.
  • Pasta Choice: Wide noodles like pappardelle or fettuccine work best to hold the chunky sauce, but rigatoni or penne are good alternatives.
  • Wine Substitute: If you prefer not to use wine, substitute with additional water or low-sodium chicken broth for deglazing.

Find it online: https://marthatasty.com/quick-sausage-ragu-with-pasta-recipe/