Quick Spicy Sausage Ragu

INGREDIENTS

• 1 pound (454g) mafaldine can sub pappardelle or rigatoni
• 2 tablespoons (30g) extra virgin olive oil
• 6 ounces (170g) pancetta - diced
• 1 medium white onion - finely diced
• 2 large carrots - finely diced
• 2 ribs celery - finely diced
• 1 1/2 pounds pounds (680g) bulk hot Italian sausage
• 2 28-ounce cans plum tomatoes - hand crushed or blender pulsed
• 2 ounces (56g) tomato paste
• Calabrian chili paste - to taste
• 1 cup (240g) dry red wine
• 1/2 cup (45g) grated Pecorino Romano
• 1 cup (240g) reserved pasta water - will most likely not need all of it.

DIRECTIONS

1. Heat a large Dutch oven or heavy bottom pot to medium with the extra virgin olive oil and add the pancetta. Saute the pancetta for 7-10 minutes or until most of the fat has rendered.
2. Add the sausage into the pan and cook for 7-10 minutes, breaking it up with a wooden spoon, until it begins to brown. Remove the sausage and pancetta with a slotted spoon (leaving fat in the pot) to a plate and set aside.
3. Add the onions, celery, and carrots and a pinch of salt to the pot and cook for 15 minutes or until very soft. If the sofrito starts to burn, lower the heat and/or add a splash of water to the pot. Return the sausage back to the pot and add the tomato paste. Cook for 3 minutes, mixing well to combine.
4. Add the red wine and turn the heat to high. Once boiling, use a wooden spoon to scrape the bottom of the pan to dislodge any brown bits. Add in the crushed plum tomatoes and stir to combine. Bring the sauce to a boil then turn the heat down and simmer for 45 minutes, keeping the lid slightly ajar.
5. When the simmering time is near finished bring a pot of salted water to boil and cook the mafaldine to 1 minute less than al dente.
6. Test the ragu and if it isn't spicy enough add Calabrian chili paste to taste. Season with salt as required.
7. Add half of the ragu to a large pan and turn the heat to medium. Add the cooked pasta and toss to coat. If needed, add a splash of the reserved pasta water to loosen it up. Once the pasta reaches al dente remove the pan from the heat. Add the grated cheese and mix well. Add a bit more of the ragu and pasta water as required then serve with more cheese. The remaining ragu can be served in a gravy bowl or saved for another occasion. Enjoy!

NOTES

• Makes 6 moderate or 4 large servings.
• Making the ragu 24 hours in advance and refrigerating overnight will yield even better flavor.  If doing so, you can remove some of the fat that will rise to the top with a spoon after being chilled.
• Leftovers can be saved for up to 3 days and can be reheated in the microwave.
• The leftover ragu can be frozen for up to 3 months.

The new cookbook Sip & Feast: Family Favorite Recipes will be available on November 25, 2025.  You can pre-order it now.

Want the meat masher?  They work great and last forever.