Pasta With Tuscan Pork Sausage Ragu Recipes

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RACH'S PASTA WITH SAUSAGE RAGU IS FAST, EASY + DELICIOUS



Rach's Pasta With Sausage Ragu Is Fast, Easy + Delicious image

Using both sweet and hot sausage means extra flavor in this simple, classic pasta sauce that comes together quickly.

Provided by Rachael Ray

Number Of Ingredients 25

2 tablespoons extra-virgin olive oil
EVOO
1 carrot
peeled and grated or finely chopped
1 onion
finely chopped
1 rib celery with leafy tops
finely chopped
4 cloves garlic
chopped or thinly sliced
Salt and pepper
½ pound sweet sausage with fennel
½ pound hot sausage
½ pound ground pork
2 tablespoons sage
finely chopped
3 tablespoons tomato paste
1 cup red wine
1 cup chicken stock
One 14-ounce can Italian crushed tomatoes
or 2 cups passata
1 pound Gigli Toscani
campanelle or other short-cut pasta
Grated pecorino cheese
and/or sheep's milk ricotta

Steps:

  • Heat a large Dutch oven over medium-high heat with olive oil, 2 turns of the pan, add carrot, onion, celery, garlic, salt and pepper
  • Sweat the vegetables to soften 5-7 minutes
  • Split the sausages from their casings and remove the meat
  • Add the sausage and pork to the pot and break up with a wooden spoon or fork to lightly brown and crumble
  • Add the sage and tomato paste, stir until fragrant, about 1 minute
  • Add wine and let it absorb, add stock and tomatoes and lower heat to simmer
  • Bring a large pot of water to boil for pasta
  • Salt water and cook the pasta 1 minute less than package directions
  • Reserve about ¾ cup starchy cooking water and drain pasta
  • Toss pasta with sauce and cooking water to combine, add grated cheese or ricotta if you prefer a very creamy presentation

TUSCAN SAUSAGE RAGU



Tuscan Sausage Ragu image

A thick, rich meat sauce excellent with rigatoni, rotelle or any other thick pasta.

Provided by TerryWilson

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 6h35m

Yield 10

Number Of Ingredients 11

2 tablespoons olive oil
1 pound bulk sweet Italian sausage
1 pound bulk hot Italian sausage
1 large red onion, diced
2 ribs celery, diced
3 cloves garlic, minced
½ cup dry red wine
1 (28 ounce) can Italian-style diced tomatoes, undrained
1 (28 ounce) can tomato sauce
salt to taste
1 cup heavy cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
  • Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.

Nutrition Facts : Calories 370 calories, Carbohydrate 11.8 g, Cholesterol 74.9 mg, Fat 28.3 g, Fiber 2.3 g, Protein 14.8 g, SaturatedFat 11.7 g, Sodium 1241.3 mg, Sugar 6.4 g

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