Description
This hearty and rustic Italian Sausage Ragu is a cozy, flavor-packed pasta sauce made with crumbled sausage, herbs, and a rich tomato base. Perfect for weeknight dinners or comforting weekend meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup fresh basil, chopped
- Parmesan cheese, grated, for garnish
- 12 ounces pasta (pappardelle or rigatoni)
Instructions
- Heat a large Dutch oven or saucepan over medium heat. Add olive oil and let it shimmer.
- Add sausage and cook, breaking it up with a spoon, until browned (about 7–8 minutes).
- Stir in diced onion and cook until softened. Add garlic and tomato paste, cooking for 1 minute more.
- Deglaze the pan with a splash of broth, then add remaining broth and crushed tomatoes.
- Season with oregano, red pepper flakes, salt, and pepper. Stir well to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- Stir in chopped basil. Taste and adjust seasoning if needed.
- Meanwhile, cook pasta according to package directions. Drain and reserve a little pasta water.
- Toss cooked pasta with the ragu, adding reserved water if needed to loosen the sauce.
- Serve hot, topped with grated parmesan and extra basil if desired.
Notes
- Use hot or sweet sausage based on your spice preference.
- Let sauce rest before serving to deepen the flavor.
- Leftovers can be turned into baked pasta or stuffed peppers.
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 6g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg