spicy sausage ragu

spicy sausage ragu
  • 1 pound spicy Italian sausage, casing removed
  • 1 tablespoon fresh parsley, minced
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • 3 1/2 cups tomato sauce
  • 1 cup water
  • 14 1/2 ounces dry penne pasta
  • 1 cup finely grated Parmigiano-Reggiano cheese


  1. Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.
  2. Stir in parsley and cook for about 2 minutes.
  3. Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.
  4. 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.
  5. 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.
  6. Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
  7. Serve pasta and sauce topped with grated Parmigiano-Reggiano.

04/04/2017
spicy sausage ragu, recipe PT15M PT1H 5 455 calories

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