READY IN 1 hr

Sweet Italian Sausage Ragout with Linguine

Read Reviews (9)

"When I used to work, this little Italian lady gave me this recipe. She told me that she made it all the time for her whole family because she had some picky eaters and it made a big batch. When company is coming, I just double it. This is now one of my family's favorites!" — Jennifer R.

Directions

Heat the olive oil in a Dutch oven or large skillet over medium-high heat. Cook the sausage in batches until browned on both sides, about 5 minutes. Transfer the cooked sausage to a plate while cooking the remaining sausage. Return all the sausage to the Dutch oven, and add the onion and garlic. Cook and stir until the onion is translucent, about 5 minutes. Stir in the red and green bell peppers. Cook until the peppers are tender, 7 to 10 more minutes.
Stir in the diced tomatoes, marinara sauce, red wine, and parsley. Season with salt and pepper. Cover and simmer, stirring occasionally, until all the vegetables are tender, about 30 minutes.
While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Serve the sauce over the linguine.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

May 13, 2011

Very simple dish with great flavor. Loved the leftovers, too. This will go into our rotation. Thanks!

—LESLIE38

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Aug 08, 2011

Family loved this including my picky 6 year old. It's definately a keeper.

—Jess

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11 Ratings

May 28, 2011

the sauce in this recipe works great in a lasagna too.

—kauffman

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Jan 23, 2012

Great way to use sausage! I added some red pepper flakes to the sauce to add some kick. It is super easy and good for freezing. Giving it a four because it needed something special to add to bring it up to restaurant quality.

—lovegoodfood

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Jan 08, 2012

I made this using chipotle cheese chicken sausage. I used a mix of colored peppers and white wine rather than red. Since my sausage was already fully cooked I browned it and removed it from the pan. Then I proceeded with the pepper ragout. After adding the marinara and wine, I simmered the sauce for only about 10 minutes, so the peppers wouldn’t turn to mush. Then I added back the sausage and heated through. Very good and with the mix of bell peppers, very colorful.

—bellepepper

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Jun 11, 2012

This is wonderful!!!!!

—Lynne

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Mar 11, 2012

This dish is delicious! I was looking for something different to cook and came upon this. I will definitely cook it again.

—jmjohnston

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Dec 20, 2012

I didn't have any diced tomatoes so I just used a can of tomato sauce, which worked fine. I also substituted Italian style chicken sausage as I don't eat pork. I did find that I needed more olive oil, as the chicken sausage is very low in fat. My husband raved about the meal; it was a huge success.

—hutchlm

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Nutrition

Calories
597 kcal
30%

Carbohydrates
70.5 g
23%

Cholesterol
31 mg
10%

Fat
23.7 g
36%

Fiber
6.7 g
27%

Protein
21.2 g
42%

Sodium
971 mg
39%

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

Nutritional Information

Sweet Italian Sausage Ragout with Linguine

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 597
Calories from Fat: 213

% Daily Value *
Total Fat 23.7g 36 %
Saturated Fat 6.4g 32 %
Cholesterol 31mg 10 %
Sodium 971mg 39 %
Potassium 689mg 19 %
Total Carbohydrates 70.5g 23 %
Dietary Fiber 6.7g 27 %
Protein 21.2g 42 %
** Sugars 9.1g
Vitamin A 41 %
Vitamin C 138 %
Calcium 9 %
Iron 51 %
Thiamin 82 %
Niacin 75 %
Vitamin B6 38 %
Magnesium 26 %
Folate 98 %

* 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.