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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Sausage Ragu Recipe

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This recipe for Italian Sausage Ragu is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. dry penne, ziti, or fusili pasta
1/2 lb. Italian sausage, removed from the casings
3/4 C. yellow bell pepper, diced
3/4 C. red bell pepper, diced
1/2 C. onion, diced
2 Tbsp. tomato paste
2 tsp. garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1 (14-ounce) can diced tomatoes in juice
1 tsp. sugar
Pinch red pepper flakes
Salt & pepper
1/4 cup chopped fresh parsley or basil
Grated parmesan cheese
Directions:
Directions:
Brown the sausage in a large sauté pan over medium-high heat for 5-7 minutes, breaking it apart into small pieces. Add the bell peppers and onions to the pan with the sausage and cook 8-10 minutes, or until the vegetables have softened. Stir in the tomato paste, garlic, and red pepper flakes. Sauté 2 minutes, stirring frequently. Bring a large pot of salted water to a boil for the penne pasta (or ziti or fusili). Deglaze with wine, and then increase the heat to high and cook until the liquid is nearly evaporated. Add the chicken broth, tomatoes, sugar and pepper flakes; bring to a simmer and cook approximately 10 minutes, or until thickened. Meanwhile, cook the pasta according to the package directions, drain, and set aside. Season the ragu with salt & pepper, stir in the parsley, and serve over pasta. Garnish each serving with Parmesan cheese. Serves 4.

 

 

 

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