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