Spicy Sausage Ragu recipe

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Ingredients

1 pound spicy Italian sausage, casing removed
1 tablespoon fresh parsley, minced
½ cup dry white wine
¼ cup heavy cream
3 ½ cups tomato sauce
1 cup water
14 ½ ounces dry penne pasta
1 cup finely grated Parmigiano-Reggiano cheese

Nutrition Info

831.4 calories
carbohydrate: 88.7 g
cholesterol: 99 mg
fat: 34.1 g
fiber: 6.5 g
protein: 40 g
saturatedFat: 14.5 g
servingSize: -
sodium: 2165.3 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.

  2. Stir in parsley and cook for about 2 minutes.

  3. Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.

  4. Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.

  5. Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes, drain.

  6. Combine pasta and sauce, remove from heat, cover and let sit for about 2 minutes.

  7. Serve pasta and sauce topped with grated Parmigiano-Reggiano.

Recipe Yield

4 servings

Recipe Note

With all the options for different kinds of sauces and types of sausage, it goes without saying that you can embellish this a hundred different ways, and I hope you do.

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