Wednesday, June 27, 2012

Italian Sausage Ragu




So day two of Cook Something New has me once again turning to my most favorite cooking mag - Cuisine at Home! Although I made this the day before, this is a definite Weeknight Winner. Chunky, fresh and super good! I served this over penne but any pasta will do.






Italian Sausage Ragu

Adapted from Cuisine at Home, Issue #65, October 2007



What you need:


  • 8 oz penne pasta 

  • 1 lb Italian sausage casings removed

  • 1/2 yellow bell pepper, diced

  • 1/2 onion, diced

  • 2 tsp tomato paste

  • 2 tsp garlic, minced

  • 1/2 cup good dry white wine

  • 14 oz can diced tomatoes

  • 1 tsp sugar

  • 1 pinch red pepper flakes

  • 1/4 cup chopped parsley, fresh or dried

  • Grated Parmesan cheese, optional

What to do:


  • Bring a large pot of salted water to a boil for the penne.

  • Cook pasta according to package directions; drain and set aside.

  • Brown sausage in a large saute pan over medium-high heat for 5 minutes, crushing it into small pieces using a potato masher.

  • Add the bell pepper and onion; cook 5 minutes or until sausage is cooked through.

  • Stir in tomato paste and garlic. Saute 2 minutes, stirring frequently.

  • Deglaze with wine, then increase heat to high and cook until liquid is nearly evaporated.

  • Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.

  • Season stir in parsley, and serve over penne. Garnish with Parmesan.




Originally posted August 2011

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