Sausage Ragù Recipe

Sausage Ragù

Authordanieldiver
Rating

A quick, tasty & very easy recipe for sausage ragu. This recipe is an ideal everyday easy weeknight supper. You can make a few sausages go a long way and it only take as long to make as it does to cook your pasta.

ShareTweetSaveShareShareBigOven
Sausage Ragù Recipe
Yields-23 Servings
 300 g Rigatoni, Penne pasta or Conchigile You want a
 1 tbsp Olive oil
 3 Fat good quality pork sausages, if using thin sausages you may want to use more
 2 Cloves garlic, peeled
 350 g Passata
 Sea salt flakes & Couirsly ground black pepper, to taste
To Serve
 Parmesan, to grate or shave o er finished dish
 A few leaves of fresh basil strewn over the final dish
1

Cook the pasta in a large pot of salted boiling water according to packet instructions.

2

Meanwhile, Prepare the ragù by heating the oil in a pan over a high heat. Squeeze the sausages out of their cases into the pan. Use a wooden spoon to break up and crumble the meat. Using a micro plain grate the garlic directly into the pan. Stir together the browned sausage and garlic constantly just for a moment to prevent the garlic burning before adding the passata sauce. Be careful as you do as it may splutter a little at first. Add salt and pepper. When the sauce begins to bubble, reduce the heat and allow to simmer until the pasta is ready.

3

Before draining the pasta reserve a little of the pasta cooking water. Tip the drained pasta into the sauce and stir to coat. Stir in a little of the reserved pasta cooking water to help the sauce cling to the pasta.

4

I like to take the pan of ragù to the table, strew with the basil leaves and let everyone dish out their own and add their own parmesan.

Ingredients

 300 g Rigatoni, Penne pasta or Conchigile You want a
 1 tbsp Olive oil
 3 Fat good quality pork sausages, if using thin sausages you may want to use more
 2 Cloves garlic, peeled
 350 g Passata
 Sea salt flakes & Couirsly ground black pepper, to taste
To Serve
 Parmesan, to grate or shave o er finished dish
 A few leaves of fresh basil strewn over the final dish

Directions

1

Cook the pasta in a large pot of salted boiling water according to packet instructions.

2

Meanwhile, Prepare the ragù by heating the oil in a pan over a high heat. Squeeze the sausages out of their cases into the pan. Use a wooden spoon to break up and crumble the meat. Using a micro plain grate the garlic directly into the pan. Stir together the browned sausage and garlic constantly just for a moment to prevent the garlic burning before adding the passata sauce. Be careful as you do as it may splutter a little at first. Add salt and pepper. When the sauce begins to bubble, reduce the heat and allow to simmer until the pasta is ready.

3

Before draining the pasta reserve a little of the pasta cooking water. Tip the drained pasta into the sauce and stir to coat. Stir in a little of the reserved pasta cooking water to help the sauce cling to the pasta.

4

I like to take the pan of ragù to the table, strew with the basil leaves and let everyone dish out their own and add their own parmesan.

Sausage Ragù

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

%d bloggers like this: