How to Make the Most Comforting Pasta with Sausage Ragu

Italian sausage

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often cheaper than parmesan.

Start by pulsing 1/2 fennel bulb, 1/2 onion, and 1 tablespoon fennel seeds in a food processor for 10 pulses.

Transfer the processed mixture to a bowl.

Process 1 can of whole peeled tomatoes for about 1 minute until smooth, then transfer to the bowl.

Remove the meat from 2 pounds of sweet Italian sausage links and process in the food processor for 10 seconds.

Heat 1 tablespoon of extra virgin olive oil in a pot over medium-high heat until shimmering.

Add the sausage to the pot in an even layer and cook for about 10 to 15 minutes until the liquid evaporates and the meat begins to sizzle.

Add the processed vegetables and 1/2 teaspoon salt to the pot, cooking for about 5 minutes until the vegetables soften.

Stir in 2 tablespoons of tomato paste, 4 cloves of minced garlic, and 1.5 teaspoons of dried oregano, cooking until fragrant for about 30 seconds.

Pour in 3/4 cup of dry red wine and scrape the brown bits from the bottom of the pot, cooking for about 1 minute until reduced.

Add the processed tomatoes and 1 cup of water to the pot, stirring to combine.

Bring the mixture to a simmer, reduce heat to low, and cook uncovered for 45 minutes.

In a separate pot, bring 4 quarts of water to a boil and season with 1 tablespoon of salt.

Add 1 pound of pappardelle pasta to the boiling water and cook until al dente, stirring occasionally.

Reserve 1 cup of the pasta cooking water, then drain the pasta.

Combine 3 cups of the ragu with the cooked pasta and add 1/2 cup of reserved pasta cooking water to adjust the consistency.

Serve the pasta topped with parmesan cheese and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens