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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
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
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ITALIAN SAUSAGE RAGU WITH ZITI
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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