Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, spicy sausage ragu pasta. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Learn how to make a Spicy Sausage Ragu Pasta Sauce Recipe! When it comes to this penne pasta with spicy sausage ragu recipe, we aren't just cheating a little, were cheating all over the place. Really, that's it - brown and simmer.
Spicy Sausage Ragu Pasta is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Spicy Sausage Ragu Pasta is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have spicy sausage ragu pasta using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Sausage Ragu Pasta:
- Prepare 1 tbsp olive oil
- Get 300 g pork sausages, casings removed
- Make ready 1 onion, finely chopped
- Take 1 carrot, finely chopped
- Take 1 celery stick, finely chopped
- Make ready 2 garlic cloves, finely chopped
- Make ready 1 fresh chilli, finely chopped
- Take 400 g tin of chopped tomatoes
- Take 1 tsp soft brown sugar
- Prepare 1 tsp tomato puree
- Get 1 tbsp balsamic vinegar
- Prepare Splash red wine
- Get 1 tsp dried chilli flakes (adjust according to your preference)
- Get 400 g fusilli or spirali pasta
- Prepare Basil
- Prepare Parmesan
Indulge in a full Italian banquet by adding a Italian Sausage Ragu Sauce. I know I shared a Salmon Alfredo Pasta last week, but patience has never been my strongest virtue. Any short, tubular pasta will work with this meaty ragu–just make sure to cook it al dente for texture. Purée tomatoes with juices in processor; set aside.
Instructions to make Spicy Sausage Ragu Pasta:
- Heat up the olive oil in a large non-stick pan. Once the oil is hot, add the sausages and fry for a couple of minutes. Add the chopped onion, garlic, celery, carrot and chilli to the sausages and fry on a low/medium heat until the onion and celery are transparent and soft.
- Add the tin of chopped tomatoes. Add some water to the empty tin and swish around to use up the excess tomato sauce and add to the sauce. Add the brown sugar, tomato puree, balsamic vinegar, chilli flakes and red wine to the sauce. Stir and then leave to simmer and reduce (no lid and stir only occasionally).
- While the sauce is simmering, put a large pot of water on to boil. Add salt to season the water.
- Once the water has reached boiling point, add the dried pasta and cook according to packet instructions (usually 9-11 mins).
- Finely chop a couple of handfuls of basil and add to the sauce. Keep some aside to sprinkle over the final dish.
- Using a spoon or ladle, take a couple of spoonfuls of the starchy water from the boiling pasta and add to the sauce. This will add liquid whilst helping to thicken the sauce. The sauce should now be a good consistency (you can check by seeing if it covers the back of a wooden spoon).
- Once the pasta has cooked, drain and add to the sauce. And mix in. Serve in bowls with grated parmesan and the remaining basil sprinkled over the top. Bon appetit!
My family's favourite ever meal: pasta with a spicy sausage ragu. When the alcohol has burned off, add the passata. Serve with pasta and garnish with parmesan if desired. This rich ragu (or sauce) obtains its umami from sweet carrot, onion, and pleasantly sharp fennel. You can also use a less spicy sausage, if you want to avoid the heat.
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