Sausage Ragu
This sausage ragu perfectly balances simplicity and bold, vibrant flavors.
This sausage ragu with rigatoni is a dish that strikes the perfect balance between simplicity and bold flavor, making it an ideal meal for busy weeknights or special occasions alike. With tender pasta enveloped in a luscious tomato-based sauce infused with sweet Italian sausage, garlic, and a pinch of red pepper flakes, every bite is deeply satisfying.
What makes this sausage ragu recipe so appealing is its ease of preparation. Unlike traditional ragus that could require hours of slow simmering, this version comes together in under 30 minutes while still delivering incredible depth of flavor. The vibrant, high-quality San Marzano tomatoes are the key to its bold flavors, and a finishing touch of milk rounds out the acidity, creating a beautifully balanced sauce. Parmesan cheese adds a layer of umami, while fresh parsley brings brightness and a pop of color, making this dish both indulgent and fresh at the same time.
Whether cooking for the family or looking for a dish to impress guests, this sausage ragu is a reliable go-to. Serve it with extra Parmesan on the side, pair it with a glass of wine, and you have an effortlessly elegant meal.
Why You’ll Like It
Bold, hearty flavor. The sweet Italian sausage and San Marzano tomatoes create a savory, well-rounded sauce.
Fast and easy. This recipe comes together in under 30 minutes—great for busy nights.
One-pan sauce. You’ll only need one skillet for the ragu while the pasta boils separately.
Flexible ingredients. Use different sausages, add heat, or stir in herbs to suit your taste.
Ingredient Notes
- Sweet Italian sausage – Use bulk sausage or remove the casings from links. Spicy sausage works too!
- San Marzano tomatoes – Their natural sweetness and low acidity give the sauce depth and balance.
- Whole milk – Adds a subtle creaminess to round out the sauce without overpowering the tomato flavor.
- Rigatoni – Its ridges hold the ragu perfectly, but any short pasta like penne or ziti will work.
Steps to Make Sausage Ragu
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain and set aside.
- While the pasta cooks, brown the sausage in a skillet with a bit of olive oil. Add the onions and cook until translucent. Stir in the garlic and chili flakes and cook briefly to release their aroma.
- Add the hand-crushed tomatoes, tomato paste, and a bit of sugar. Simmer the sauce gently to develop the flavors.
- Stir in the milk and Parmesan, then add the cooked pasta. Toss to coat and heat everything through.
- Serve garnished with chopped parsley and pass extra Parmesan at the table.
Recipe Variations
- Spicy Kick: Turn up the heat with more crushed red pepper flakes or use hot Italian sausage.
- Creamy Twist: Instead of milk, stir in a splash of heavy cream for a richer texture.
- Wine Infused: To add depth of flavor, deglaze the pan with a few tablespoons of red wine before adding the tomatoes.
- Herbs: Add fresh basil or a dash of oregano for an aromatic touch.
- Protein Swap: Use a ground turkey or chicken sausage instead of pork.
How to Store and Reheat
Refrigerate cooled sausage ragu and pasta in an airtight container for up to 4 days.
To Reheat leftovers, warm in a saucepan with a splash of water or broth. Cook over low heat, stirring occasionally, until heated through.
⏲️ Make-Ahead Tip
You can make the ragu in advance and freeze it (without the pasta) for up to 3 months. Defrost overnight in the fridge, then reheat and toss with freshly cooked pasta.
Sausage Ragu
Ingredients
- 8 ounces rigatoni , or similar tubular pasta
- 1 tablespoon Kosher salt for the cooking water, plus more to taste
- 2 tablespoons olive oil
- 3/4 pound Italian sausage , sweet , removed from the casings
- 1 cup onion, finely chopped
- 1 1/2 teaspoons garlic, grated
- 1/4 teaspoon crushed red chili flakes
- 1 can whole tomatoes, 28 oz, preferably San Marzano, crushed by hand
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1/3 cup whole milk
- 1/4 cup grated Parmesan cheese , plus more for serving
- 2 tablespoons chopped parsley for garnish
Instructions
- Cook the pasta. Bring a large pot of water to a boil with 1 tablespoon of kosher salt. Add the pasta and cook until al dente; drain and set aside.
- Brown the sausage. Meanwhile, heat 2 tablespoons of olive oil in a sauté pan or deep skillet over medium heat. Add the sausage and cook for 2 minutes, breaking it into smaller pieces. Add the onion and cook, stirring, until the sausage is browned and no longer pink and the onion is translucent. Add the garlic and crushed pepper flakes and cook for 1 minute longer.
- Add tomatoes and seasoning. Add the tomatoes, tomato paste, and sugar to the pan and bring to a simmer. Reduce the heat to low and cook for 5 minutes.
- Add the milk, Parmesan cheese, and drained pasta to the pan. Cook, stirring, until heated through.
- Garnish and serve. Garnish with chopped parsley, and pass the Parmesan! Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
