Shelly's Recipe

ITALIAN SAUSAGE RAGU WITH ZITI

Category: Pasta - Meat

1 lb bulk Italian sausage
1 1/2 cups diced yellow bell pepper
1 cup diced onion

1 tbsp tomato paste
1 tbsp minced garlic

1 cup dry red wine
1 can diced tomatoes (28 oz.)
2 tsp anchovy paste (or 2 oil-packed fillets, minced)
1 tsp sugar
1/2 tsp red pepper flakes

1/2 lb dry ziti or mostaccioli pasta

1/2 cup chopped fresh parsley
Kosher salt & black pepper to taste
Grated Parmesan cheese

Brown the sausage in a large sauté pan over medium-high heat for 5 minutes. Crush meat into small pieces using a potato masher. Add the bell pepper and onion; cook 5 minutes.

Stir in tomato paste and garlic. Sauté until the paste darkens, 2–3 minutes, stirring frequently so it doesn’t scorch.

Deglaze pan with wine, scraping the bits from the bottom; reduce wine until nearly evaporated. Add tomatoes, anchovy paste, sugar, and pepper flakes. Bring mixture to a simmer and cook 15 minutes.

Meanwhile, bring a large pot of salted water to a boil for the ziti. Cook pasta according to package directions; drain and set aside.

Finish ragu with parsley; season with salt and pepper. Serve ragu over ziti, garnished with parsley and Parmesan. Serves 6