Spicy Sausage Ragu

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READY IN 1¾ hrs

Spicy Sausage Ragu

Read Reviews (11)

"With all the options for different kinds of sauces and types of sausage, it goes without saying that you can embellish this a hundred different ways, and I hope you do." — Chef John

Directions

Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.
Stir in parsley and cook for about 2 minutes.
Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.
Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.
Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
Serve pasta and sauce topped with grated Parmigiano-Reggiano.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr 35 mins
READY IN 1 hr 45 mins

Reviews More Reviews

Jul 03, 2012

No dutch oven, just a plain ol' cast iron skillet. I made one small change. I don't normally keep parsley on hand (and I forgot to pick it up this week during the grocery shopping) so instead of parsley, I added two teaspoons of homemade italian seasoning. This ragu was cake, seriously 20 minutes it took me to make this, not counting the simmering. The end result was fantastic. My husband and kids INHALED this dish--there was NO leftovers. I'll make this again.

—Sarah Jo

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Nov 14, 2012

5 stars for being easy, simple, and good! This will be my go-to if we just want to use italian sausages instead of my usual sausage/beef mixture.

—For Here or To Go?

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14 Ratings

Jun 06, 2012

FANTASTIC! Made the sauce as written and would not change a thing. The flavor that comes out of this after cooking so long is wonderful and sooo flavorful! I used cellantani (sp?) pasta instead of penne b/c that's what I had on hand. This is definitely a new pasta favorite~YUM! Thanks for sharing. :)

—Christina

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Feb 10, 2013

I didnot have fresh parsley. I subed 2tsp. of dried Italian seasoning for the parsley because that is what I had. This recipe is fantastic. Make it, you won't be sorry.

—PATRICIA1944

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Jul 28, 2012

We absolutely love this recipe. It's on our regular rotation. Great as is, but to make it a little healthier I use ground turkey and add Penzey's Italian Sausage Seasoning while using Tinkyada pasta which is made from brown rice. Delicious!

—JennyD

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Mar 22, 2013

Very Yummy

—RHEA1

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Nov 12, 2012

Absolutely delicious! My husband loved it. Easy to make and I will make it again and again!!

—Annemarie

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May 13, 2013

This was delicious. Did not change the recipe at all. My dinner guest ate himself into a carb-induced coma. So simple - will be making this again.

—vschneider

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Nutrition

Calories
831 kcal
42%

Carbohydrates
88.7 g
29%

Cholesterol
99 mg
33%

Fat
34.1 g
52%

Fiber
6.5 g
26%

Protein
40 g
80%

Sodium
2165 mg
87%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spicy Sausage Ragu

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 831
Calories from Fat: 307

% Daily Value *
Total Fat 34.1g 52 %
Saturated Fat 14.5g 73 %
Cholesterol 99mg 33 %
Sodium 2165mg 87 %
Potassium 1202mg 34 %
Total Carbohydrates 88.7g 29 %
Dietary Fiber 6.5g 26 %
Protein 40g 80 %
** Sugars 12.4g
Vitamin A 23 %
Vitamin C 30 %
Calcium 38 %
Iron 66 %
** Thiamin 64 %
Niacin 104 %
Vitamin B6 39 %
Magnesium 39 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.