Quick Sausage Ragù Recipe
sandravalvassori.com
A rich and deeply savory pasta sauce made in just 45 minutes! Flavor-packed sausage is simmered with tomatoes, garlic, red wine, and a touch of anchovy for incredible depth, then tossed with tender pasta for the ultimate comfort meal. This easy weeknight ragù tastes like it’s been cooking all day but comes together with simple pantry staples. Hearty, satisfying, and perfect for leftovers, it’s the kind of cozy dinner your whole family will request again and again. Grab a fork and dig in!
Servings: 4 to 6
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced (about 1 1/2 cup)
- Kosher salt and black pepper
- 3 cloves garlic, minced
- 1 teaspoon fennel seeds, roughly ground
- ¼ teaspoon red pepper flakes optional, adjust to taste
- 2 tablespoons finely chopped rosemary leaves (see notes for substitute)
- 2 oil-packed anchovy fillets
- 2 tablespoons tomato paste
- 2 pounds Italian sausage, mild or spicy, casings removed if using links
- ½ cup dry red wine
- 1 (28-ounce) can whole peeled tomatoes, roughly crushed with your hands
- 1 ½ cups water (I use my empty can of tomatoes)
- 12 ounces cooked pasta such as fettuccine, pappardelle, rigatoni or your choice
- Freshly grated Parmesan, for serving
Instructions
- Heat oil in a large deep skillet or Dutch oven over medium heat. Add the diced onion and ½ teaspoon salt. Cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add the minced garlic and cook for 1 minute, until fragrant.
- Stir in fennel seeds, red pepper flakes (if using), chopped rosemary, and anchovy fillets. Cook, stirring, until the anchovies dissolve into the mixture, about 1 to 2 minutes.
- Add tomato paste and cook, stirring constantly, until it darkens slightly and begins to stick to the pan, 1 to 2 minutes.
- Add sausage and cook, breaking it up into smaller chunks with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes.
- Pour in ½ cup dry red wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 1 to 2 minutes until almost evaporated.
- Add the tomatoes and water, swirling the water in the empty tomato can first to capture any remaining tomato, then pour it into the pot. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle boil, then reduce heat to medium-low. Partially cover and simmer for about 20 minutes, stirring occasionally, until thickened.
- Meanwhile, bring a large pot of salted water to a boil. Cook 12 ounces pasta until just al dente according to package directions. Reserve 1 cup of pasta water before draining.
- Add the drained pasta directly to the sauce and toss gently to coat. Add reserved pasta water a little at a time as needed to loosen the sauce and help it cling to the pasta. Taste and adjust seasoning if needed.
- Serve hot, topped with freshly grated Parmesan cheese and additional red pepper flakes, if desired.
Notes
Rosemary: Fresh rosemary adds a subtle, aromatic depth to the sauce. If you don’t have fresh rosemary, you can substitute with 1 teaspoon dried oregano instead. I don’t recommend dried rosemary here, as its texture and strong flavor can overwhelm the dish.
TIPS:
- A wide skillet is best. I like to use a wide (12-inch) heavy skillet as opposed to a high-sided pot so the sauce will reduce faster.
- Toss the pasta with the sauce before serving. Mixing it while the pasta is still hot allows the noodles to absorb the flavors of the sauce, creating a more cohesive and flavorful dish. The starch from freshly cooked pasta also helps the sauce cling to every noodle. This simple step makes every bite perfectly coated and delicious.
- Undercook the dried pasta by a minute or two. Remember you will be tossing the pasta with the hot sauce before serving. This ensures the pasta will not turn mushy, even it hangs out a little longer in the sauce.