PASTA WITH SWEET SAUSAGE RAGU RECIPES

RACHAEL'S PASTA WITH SAUSAGE RAGU | RECIPE - RACHAEL RAY SHOW

Rachael's Pasta with Sausage Ragu | Recipe - Rachael Ray Show 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

Ingredients

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

RACHAEL'S PASTA WITH SAUSAGE RAGU RECIPE | RACHAEL RAY

Rachael's Pasta with Sausage Ragu Recipe | Rachael Ray image

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.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 1

Ingredients

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.

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