Spicy Sausage Ragu Nachos With Pickled Onions Recipes

SPICY SAUSAGE RAGU

Steps:

• Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.
• Stir in parsley and cook for about 2 minutes.
• Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.
• 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.
• 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.
• Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
• Serve pasta and sauce topped with grated Parmigiano-Reggiano.

SWEET AND SPICY SAUSAGE RAGU NACHOS WITH PICKLED ONIONS

Steps:

• For the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to a coarse paste.
• Coat a wide, deep pan with olive oil. Add the pureed veggies, season with salt and bring to medium-high heat. Cook the veggies until all the liquid has evaporated and they begin to stick to the pan - you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the brown bits, and then let the crud form again. Be patient here and don't rush it, this is where the big flavor develops; it will take up to 30 minutes.
• When the lovely brown crud has formed and been scraped down a couple of times, add the tomato paste, stirring to combine. Let it start to brown a little and continue stirring for 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so be careful and move fast. Add the wine, stir to combine and scrape up any remaining brown bits. Cook until about half the wine has evaporated, 4 to 5 minutes.
• Add both the spicy and sweet sausage and, using a spoon to break it up, cook until the meat is brown (this is where another round of big brown flavors is formed, so take your time), 10 to 15 minutes.
• Add enough water to the pan to cover the meat by about 1/2-inch. Stir to combine well, and then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking, checking occasionally, for 3 hours, tasting, seasoning and adding more water as needed.
• For the pickled onions: In a medium bowl, combine the red wine vinegar with 1/2 cup cold tap water. Stir in the sugar, salt and hot sauce.
• Add the sliced onions and let sit for at least 1 hour. To assemble: Preheat the oven to 350 degrees F. On a large platter, spread out a layer of tortilla chips. Spoon a layer of the ragu over the chips. Cover with a layer of Parmigianino and fontina cheeses. Place in the oven until the cheese melts, 5 to 10 minutes.
• Remove from the oven, sprinkle a layer of arugula over the top and finish with a large dollop of mascarpone cheese. A gooey cheesy treat. Delish.

AM'S SPICY SAUSAGE, ONION & PEPPER RAGU

Steps:

• Boil italian sausage in seperate pot with about an inch of water and cover.
• In 2nd pot, add oil, onions and garlic and cook til onions start to be tender (about 5 mins).
• Add all peppers and sliced tomato to 2nd pot.
• When peppers are close to done (tender), add crushed tomatoes, italian seasoning, salt/pepper, sugar, red pepper flakes and parmesean to 2nd pot and heat (add more parmesean to thicken a bit if needed).
• Check sausage to see if water is reduced and start to fry sausage.
• Add wine to sausage pan (deglaze) and scrape up bits with spatula, heat a bit. (Sausage can be cut too preference).
• Add 2nd pot to sausage, heat and mix.
• Put all ingredients in casserole dish and keep warm until ready to serve.
• Serve over rice or pasta.
• **Variation: Add mushrooms or green peppers**.

SPICY SAUSAGE NACHOS

Steps:

• Remove sausage casing and discard.
• Fry sausage meat in a pan over medium heat until cooked through and crumbles (approximately 10 minutes), remove meat from pan; cool.
• Spread half of the nacho chips on a large oven proof platter, sprinkle half the cheese evenly over the chips, followed by half of the warm sausage meat.
• Place platter in a 400°F pre-heated oven for approximately 3-4 minutes or until cheese has melted.
• Add the remaining chips, cheese and warm sausage meat on top of the first layer.
• Bake until cheese is completely melted and chips are slightly browned on the edges, remove from oven.
• Sprinkle tomatoes, green onions, olives and jalapeno or banana pepper slices on top of nachos.
• If desired, spoon sour cream on top of natchos or serve on the side.

SPICY SAUSAGE RAGU WITH RED PEPPERS

Steps:

• Heat 1 T oil in a 12-inch skillet over med-high heat until just smoking.
• Add sausage and brown well, breaking up large pieces with wooden spoon, about 5 minutes; transfer to slow cooker.
• Pour off all but 2 T fat left in skillet.
• Add onions, garlic, tomato paste, oregano, and red pepper flakes to fat left in skillet and cook over med-high heat until onions are softened and lightly browned, 8-10 minutes.
• Stir in wine, scraping up any browned bits, and simmer until thickened, about 5 minutes; transfer to slow cooker.
• Stir crushed tomatoes, diced tomatoes, and tomato sauce into slow cooker.
• Cover and cook until sauce is deeply flavored, 9-11 hours on LOW for 5-7 hours on HIGH.
• Let sauce settle for 5 minutes, then remove fat from surface using large spoon.
• Microwave bell peppers with remaining tablespoon oil in bowl, stirring occasionally, until tender, about 5 minutes.
• Stir softened bell peppers into sauce and let sit until heated through, about 5 minutes.
• Before serving, stir in parsley and season with salt and pepper to taste.