Recipe by Chef John
"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."
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spicy Italian sausage, casing removed
fresh parsley, minced
dry white wine
3 1/2 cups
14 1/2 ounces
dry penne pasta
finely grated Parmigiano-Reggiano cheese
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.
I used 3 1/2 cups of tomato sauce like the recipe calls for and then decided to watch the video to make sure that I was doing it right, and the video says to use store bought marinara? You should change the ingredients on this recipe so it won't confuse anymore people!
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.
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. :)
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.
Absolutely delicious! My husband loved it. Easy to make and I will make it again and again!!
So I come home from work one night and my husband says he has dinner taken care of. The house smells amazing, but yet I was still a little worried because the husband is not a make dinner from scratch sort of guy. I was glad he found this recipe. It was the first of many we've made from Chef John. In fact we've made it so many times I don't even have to look at the recipe anymore. I've made it with wine and also with chicken stock and a little cider vinegar and we like it both ways.
The only thing I changed was using 16 oz of pasta instead of 14oz. This has become one of my family and I favorite dishes.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Sausage Ragu
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 307
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