Spicy Sausage Ragu With Red Peppers 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.

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.

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**.

BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGù

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
• Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
• Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.
• *Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets.

SAUSAGE RAGU

Steps:

• Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
• Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
• Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.