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Italian Sausage Ragu Recipe

Name: Smith's Public Houses Italian Sausage Ragu Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb mild or hot Italian sausage (casings removed); 1 tbs olive oil; 1 cup yellow onion, finely chopped; 0.5 cup carrot, finely grated or small dice; 1 stalk celery stalk, finely diced; 3 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 0.25 tsp crushed red pepper flakes; 2 tbs tomato paste; 28 oz canned crushed tomatoes; 0.5 cup low-sodium chicken or vegetable broth; 0.5 cup red wine (optional); 0.5 tsp sugar (to balance acidity, optional); 1 tsp salt; 0.5 tsp black pepper, freshly ground; 0.25 cup fresh basil leaves, chopped; 1 piece parmesan rind (optional, for richer flavor); 1 lb rigatoni; 1 tbs salt (for pasta water); 1 cup parmesan cheese, finely grated; 0.25 cup fresh basil leaves, torn (for garnish); 1 tsp extra-virgin olive oil (optional drizzle)

Inspired by Smith's Public House

Time1h

Serves4

Rigatoni, Italian sausage, marinara, parmesan cheese, basil

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Ingredients

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Ragu

1 lb mild or hot Italian sausage (casings removed)

1 tbs olive oil

1 cup yellow onion, finely chopped

1/2 cup carrot, finely grated or small dice

1 stalk celery stalk, finely diced

3 cloves Garlic, minced

1 tsp Dried oregano

1 tsp dried basil

1/4 tsp Crushed red pepper flakes

2 tbs tomato paste

28 oz canned crushed tomatoes

1/2 cup low-sodium chicken or vegetable broth

1/2 cup red wine (optional)

1/2 tsp sugar (to balance acidity, optional)

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/4 cup Fresh basil leaves, chopped

1 piece parmesan rind (optional, for richer flavor)

Pasta & Garnish

1 lb rigatoni

1 tbs salt (for pasta water)

1 cup parmesan cheese, finely grated

1/4 cup fresh basil leaves, torn (for garnish)

1 tsp extra-virgin olive oil (optional drizzle)

Method

Ragu

Prepare aromatics

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 1 tablespoon olive oil. When shimmering, add the chopped onion, grated carrot and diced celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Brown the sausage

Increase heat to medium-high. Add the removed sausage meat, breaking it up with a spoon or spatula. Cook until browned and no longer pink, about 6–8 minutes. Spoon off and discard most of the rendered fat, leaving a tablespoon in the pan for flavor.

Add garlic and seasonings

Reduce heat to medium. Add the minced garlic, dried oregano, dried basil and crushed red pepper flakes. Cook, stirring, until fragrant, about 30–45 seconds. Add the tomato paste and cook, stirring constantly, 1–2 minutes to caramelize and deepen the flavor.

Deglaze and build sauce

If using, pour in 1/2 cup red wine to deglaze the pan, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Add the crushed tomatoes, 1/2 cup broth, optional parmesan rind, 1/2 teaspoon sugar (if using), 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 25–35 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt, pepper and sugar if needed. Stir in 1/4 cup chopped fresh basil in the last 3–5 minutes of simmering. Remove and discard the parmesan rind before serving.

Pasta & Finish

Cook rigatoni

About 12 minutes before the ragu is ready, bring a large pot of water to a boil. Add 1 tablespoon salt. Add 1 lb rigatoni and cook until al dente according to package instructions, usually 10–12 minutes. Reserve 1 cup pasta cooking water, then drain the pasta.

Combine pasta and ragu

Return the drained rigatoni to the pot or a large skillet over low heat. Add most of the ragu (reserve a ladle for serving) and 1/4 to 1/2 cup reserved pasta water as needed to help the sauce coat the pasta. Toss gently until evenly coated and heated through, 1–2 minutes. If the sauce seems tight, add more pasta water a tablespoon at a time.

Serve

Divide rigatoni among bowls or plates. Sprinkle with 1 cup finely grated parmesan and torn fresh basil. Drizzle with a teaspoon extra-virgin olive oil if desired and finish with additional cracked black pepper. Serve immediately, passing extra grated parmesan at the table.