Lately I have been posting so many dessert recipes, that I figured it’s time to show you what I’ve been cooking for dinner! Last night I made this recipe for Italian Sausage Ragu. I’ve made it several times before, and it’s one of my favorite pasta recipes. It has a lot of the flavors I like, including bell peppers, garlic, Parmesan cheese, Italian sausage, & parsley. And unlike many red sauces, it doesn’t have to simmer for very long, so it’s great for a quick dinner. It also makes excellent leftovers. Enjoy!
Italian Sausage Ragu
- ½ lb. dry penne, ziti, or fusili pasta
- ½ lb. Italian sausage, removed from the casings
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ cup onion, diced
- ¾ cup cremini mushrooms, diced
- 1 Tbsp. tomato paste
- 2 tsp. garlic, minced
- ½ cup dry white wine
- ½ cup chicken broth
- 1 (14-ounce) can diced tomatoes in juice
- 2 tsp. sugar
- Pinch red pepper flakes
- Salt & pepper
- ¼ cup chopped fresh parsley or basil
- Grated parmesan cheese
- Brown the sausage in a large sauté pan over medium-high heat for 5-7 minutes, breaking it apart into small pieces. Add the bell peppers, onions, and mushrooms to the pan with the sausage and cook 8-10 minutes, or until the vegetables have softened.
- Stir in the tomato paste, garlic, and red pepper flakes. Sauté 2 minutes, stirring frequently.
- Bring a large pot of salted water to a boil for the penne pasta (or ziti or fusili).
- Deglaze with wine, and then increase the heat to high and cook until the liquid is nearly evaporated. Add the chicken broth, tomatoes, and sugar; bring to a simmer and cook approximately 10 minutes, or until thickened. Meanwhile, cook the pasta according to the package directions, drain, and set aside.
- Season the ragu with salt & pepper, stir in the parsley, and serve over pasta. Garnish each serving with Parmesan cheese.
Source: adapted from Cuisine at Home magazine, October 2007 issue