With all the options for different kinds of sauces and types of sausage, it goes without saying that you can embellish this spicy sausage ragu recipe in a hundred different ways, and I hope you do.
Ingredients
- 1 pound spicy Italian sausage , casing removed
- 1 tablespoon minced fresh parsley
- 0.5 cups dry white wine
- 0.25 cups heavy cream
- 3.5 cups tomato sauce
- 1 cup water
- 14.5 ounces dry penne pasta
- 1 cup finely grated Parmigiano-Reggiano cheese
Instructions
-
1
Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes. Stir in parsley; cook for 2 minutes. Stir in wine; cook until nearly evaporated, 3 to 5 minutes.
-
2
Increase heat to high; stir in heavy cream and bring to a boil. Stir in tomato sauce and water; return to a boil. Reduce heat to low; simmer sauce for 1 hour.
-
3
Meanwhile, bring a large pot of lightly salted water to a boil. Add penne, return to a boil, and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
-
4
Stir penne into sauce to combine. Remove from heat, cover, and let sit about 2 minutes.
-
5
Top servings with grated Parmigiano-Reggiano.
Nutrition Facts
Per serving
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