ITALIAN TOMATO SAUSAGE RAGU WITH PENNE

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Italian Tomato Sausage Ragu With Penne image

I use Chianti wine for this recipe but any good dry red wine will do, this can be made using a mixture of ground beef and pork but Italian sausage meat is so much better --- if possible prepare this a day ahead and refrigerate to allow flavors to blend just rewarm on top of the stove

Provided by Kittencalrecipezazz

Categories     Penne

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
12 ounces Italian sausages, casings removed (can use more)
1 -2 tablespoon fresh minced garlic
2 teaspoons red pepper flakes (you can use more if you like spicy)
1 teaspoon dried oregano (optional or adjust to suit heat level)
2 -3 carrots, peeled and cut into about 1/2-inch cubes
1 large onion, chopped
1 celery, finely chopped
3 cups whole canned tomatoes, finely chopped (I use one 28-ounce can of whole tomatoes, drained then chop the tomatoes)
1 cup chicken broth (more if needed)
1/3 cup dry red wine
1/2 cup chopped fresh basil
salt & freshly ground black pepper (to taste)
12 ounces penne pasta
1 1/2 cups grated parmesan cheese (or to taste)

Steps:

  • In a large skillet heat oil over medium heat.
  • Add in the sausage meat, garlic, oregano and pepper flakes; sauté until brown, breaking up the meat with a fork (about 7 minutes).
  • Add in finely chopped carrots, onion and celery; sauté for about 10 minutes.
  • Mix in chopped tomatoes; reduce heat, cover and simmer about 20 minutes, stirring occasionally.
  • Add in 1 cup broth and wine; simmer uncovered until liquid is slightly reduced (about 20 minutes).
  • Add in the fresh basil; cover and simmer until the veggies are very tender, stirring occasionally.
  • Continue to simmer for about 45-50 minutes, adding in more broth by about 1/4 cup if the liquid evaporates to quickly, and cook until the Ragu thickens to desired consistency.
  • Season with salt and pepper to taste.
  • Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but reserve about 1/2 cup cooking water.
  • Return the pasta to the pot; add in the Ragu; mix to combine.
  • Add in about 1/2 - 3/4 cup Parmesan cheese and 2-3 tablespoons olive oil; mix to combine.
  • If the mixture seems too dry then add in some of the reserved cooking water from the pasta.
  • Season with more salt and pepper.
  • Divide on plates and top with more cheese.

Nutrition Facts : Calories 650, Fat 33.6, SaturatedFat 11.4, Cholesterol 54.6, Sodium 1391.4, Carbohydrate 59.4, Fiber 8.9, Sugar 6, Protein 27.4

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