Spicy Sausage Ragu
Description
This spicy sausage ragu recipe features Italian sausage and a simple tomato sauce with white wine, cream, and fresh parsley for a zesty pasta dinner.
Ingredients
•
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
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14 1/2 ounces dry penne pasta
•
1 cup finely grated Parmigiano-Reggiano cheese
Directions
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.