Fast-and-Fresh Sausage Ragu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use your favorite breakfast or Italian sausage. For a finer texture, break up the sausage as it cooks using a potato masher. Ingredients:
1 (16-oz.) package rigatoni pasta |
1 (1-lb.) package ground pork sausage with sage |
1 medium onion, diced |
1 medium zucchini, diced |
2 medium carrots, diced |
3 garlic cloves, pressed |
1/4 teaspoon dried crushed red pepper |
1 (6-oz.) can tomato paste |
1 cup dry red wine |
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano |
freshly grated parmesan cheese |
Directions:
1. Cook pasta according to package directions; drain, reserving 1/2 cup hot pasta water.
2. Meanwhile, cook sausage in a large, 2-inch-deep skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink. Add onion, zucchini, and carrots; cook, stirring often, 8 to 10 minutes or until tender. Add garlic and red pepper, and cook, stirring often, 1 to 2 minutes or until garlic is tender. Add tomato paste, and cook, stirring constantly, 1 to 2 minutes. Add wine and reserved pasta water; cook 2 minutes, stirring to loosen bits from bottom of skillet.
3. Add tomatoes, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes. Add salt and pepper to taste. Spoon sausage mixture over pasta; sprinkle with cheese.
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