Recipes Spicy Sausage Ragu Pasta at home

Spicy Sausage Ragu Pasta - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Spicy Sausage Ragu Pasta! A quick and easy dinner that is ready in under 20 minutes! Spicy Italian sausage kicks up simple tomato sauce for a zesty and flavorful pasta dinner. Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Learn how to make a Spicy Sausage Ragu Pasta Sauce Recipe! I hope you enjoy this Penne Pasta with Sausage Ragu Recipe!

RAGÚ® Spicy Italian Style spaghetti sauce is simmered like a traditional sauce, then coupled with red pepper flakes to craft a spicy tomato sauce that adds just the right amount Just the right amount of spiciness. This spicy sausage and tomato ragu with spirali pasta is a flavour-packed dish that's sure to be a family favourite. 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.

You can cook Spicy Sausage Ragu Pasta with 16 Ingredients and 7 steps. See the following guide!

1. 1 tbsp olive oil.
2. 300 g pork sausages, casings removed.
3. 1 onion, finely chopped.
4. 1 carrot, finely chopped.
5. 1 celery stick, finely chopped.
6. 2 garlic cloves, finely chopped.
7. 1 fresh chilli, finely chopped.
8. 400 g tin of chopped tomatoes.
9. 1 tsp soft brown sugar.
10. 1 tsp tomato puree.
11. 1 tbsp balsamic vinegar.
12. Splash red wine.
13. 1 tsp dried chilli flakes (adjust according to your preference).
14. 400 g fusilli or spirali pasta.
15. Basil.
16. Parmesan.

Really, that's it - brown and simmer. Oh, you do have to boil some penne pasta, but I think you can find a way to work that into your busy schedule. The spicy sausage adds a lot of flavor to the ragu, and I found it very quick and easy to prepare. Any short, tubular pasta will work with this meaty ragu--just make sure to cook it al dente for texture.

1. 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..
2. 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)..
3. While the sauce is simmering, put a large pot of water on to boil. Add salt to season the water..
4. Once the water has reached boiling point, add the dried pasta and cook according to packet instructions (usually 9-11 mins)..
5. Finely chop a couple of handfuls of basil and add to the sauce. Keep some aside to sprinkle over the final dish..
6. 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)..
7. 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!.

Purée tomatoes with juices in processor; set aside. This rich ragu (or sauce) obtains its umami from sweet carrot, onion, and pleasantly sharp fennel. Its deep flavors are livened up with two types of canned… While this recipe has a spicy kick, you can temper it by using half spicy, half sweet Italian sausage (or all sweet sausage) if desired. I know I shared a Salmon Alfredo Pasta last week, but patience has never been my strongest virtue. This ragu is rich with extra flavour owing to the addition of the Italian sausages.