Sausage Ragu
Discover the ease of making sausage ragu with rigatoni. This flavorful dish is ready in less than 30 minutes, perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 ounces rigatoni or similar tubular pasta
- 1 tablespoon Kosher salt plus more to taste
- 2 tablespoons olive oil
- 3/4 pound sweet Italian sausage removed from the casings
- 1 cup finely chopped onion
- 1 1/2 teaspoons grated garlic
- 1/4 teaspoon crushed red chili flakes
- 1 28-ounce can San Marzano tomatoes, 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
- 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.
- 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.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - Add the milk, Parmesan cheese, and drained pasta to the pan. Cook, stirring, until heated through.
Credit: Diana Rattray - Garnish with chopped parsley, and pass the Parmesan! Enjoy!
Credit: Diana Rattray
Find it online: https://classic-recipes.com/sausage-ragu/
