5.0 from 9 votes
Pasta with Sausage Ragù
A quick, simple flavourful pasta sauce, courtesy of delicious Italian sausage. Learn how to create this wondeful Italian sauce that's perfect for any pasta night.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4
Calories: 949 kcal
Course:
Main Course , Appetizer
Cuisine:
Italian
Ingredients
- 2 tbsp olive oil
- ½ cup onion (diced)
- 1 talk celery (diced)
- 3 garlic cloves (chopped)
- 2 lb Italian sausage (sweet or spicy)
- 2 tbsp oregano (fresh) or 1 tsp dried
- 1 glass white wine (dry)
- 2 cans tomato polpa (14 oz/400g cans)
- salt & pepper
- pasta (I used rigatoni)
- parmigiano reggiano (finely grated)
Instructions
- Using a sharp knife, make a slit down the length of each sausage and peel off the sausage skins and discard. Set aside.
- Over a medium heat, heat the oil in a large pan until just hot.Add the onion and celery and fry for 4-5 minutes until soft.Add the garlic and fry for 1-2 minutes.
- Add the sausage meat and oregano and break up the meat with a wooden spoon. Let this fry for 3-4 minutes to brown all over. Break up any larger chunks of sausage with the spoon.
- Pour in the white wine and let it sizzle for 1-2 minutes before adding the tomato. Stir in about 1/2 can of water and let it come to a simmer.
- Reduce the heat to low and put on a lid - simmer the sauce gently for 30 minutes. Remove the lid and reduce for 5 minutes.
- Season with salt & pepper (be careful not to over salt as the sausages could already be salted)
Cup of Yum
Making the pasta
- Cook your chosen pasta to the pack instructions in salted water. Reserve a couple of cups of the cooking liquid then drain.
- Spoon around 2-3 large spoonfuls of sauce per person into the pasta and about 1/2 cup - 1 cup of the pasta water. Stir well.
- Serve from the pan or in separate bowls with plentiful grated fresh parmigiana Reggiano (parmesan)
Notes
- Pasta types
- Pasta types
- Serving, storing and suggestions
- Serving, storing and suggestions
- I use whatever pasta I have at home so feel free to choose whichever. Some of my favourites include: Penne, Rigatoni, Rotini/Fussili (spirals), Cavatelli, Linguini, Spaghetti.
- I'll also use fresh pasta too like Garganelli, Cavatelli, Pappardelle, Fettuccini, Mallorreddus and even gnocchi.
- Serving - take a few spoonfuls and toss with cooked pasta along with a little pasta cooking water to loosen the sauce. Add a little grated Parmigiano Reggiano cheese too.
- Alternative uses - This sauce makes a great sauce for lasagne too. Add spoonfuls between pasta sheets with some ricotta or béchamel sauce. You can also use it as an al forno sauce, just mix with 80% cooked pasta and add to an oven proof dish. Top with mozzarella and bake until bubbling and browned.
- Fridge - ragù sauce can be refrigerated for up to a week.
- Freezer - Freeze the sauce in portions in airtight containers and reheat in the microwave. Alternatively, defrost and reheat in a pan, ready to mix through pasta.
Nutrition Information
Calories
949kcal
(47%)
Carbohydrates
16g
(5%)
Protein
35g
(70%)
Fat
78g
(120%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
10g
Monounsaturated Fat
38g
Cholesterol
172mg
(57%)
Sodium
1965mg
(82%)
Potassium
1098mg
(31%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
328IU
(7%)
Vitamin C
26mg
(29%)
Calcium
163mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 949
% Daily Value*
| Calories | 949kcal | 47% |
| Carbohydrates | 16g | 5% |
| Protein | 35g | 70% |
| Fat | 78g | 120% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 38g | 190% |
| Cholesterol | 172mg | 57% |
| Sodium | 1965mg | 82% |
| Potassium | 1098mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 26mg | 29% |
| Calcium | 163mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.