I have a sick kiddo home today, so what better thing to do then write a blog post about what I made for dinner last night, because it was that good. Even the sick kid, who has had a belly ache all day basically begged me to let her eat the leftovers. I haven’t watched the Food Network in a long time, but last week I randomly ended up watching an episode of Giada DeLaurentis and she was making sausage ragu with homemade pasta and it looked so amazing. Now, I was not about to make my own pasta, but the sauce seemed quite doable for a weekday meal so I gave it a shot. I will definitely be making this again and again!! Check the recipe out below and enjoy!!
Pasta with Sausage Ragu (click here for Giada’s original recipe)
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage (I used 4 sausage links)
- 1 red onion, diced
- 1 carrot, peeled and diced
- Kosher salt
- 1/2 cup dry white wine
- 1 1/2 cups tomato puree, also called passata
- One 2-inch rind Parmesan cheese
- 1 pound Pappardelle or pasta of your choice- I used Wegman’s Italian Classics Pappardelle
- Parmesan cheese for garnish
- 3 tablespoons chopped fresh basil
What to do…
- Heat a skillet over medium high heat add oil. Remove casings from sausage and cook, breaking into pieces with a wooden spoon, until beginning to brown.
- Add the onion, carrot and 1/2 teaspoon salt.
- Cook, stirring often until vegetables are almost cooked through, about 5 minutes.
- Pour in the wine, scraping up any brown bits on the bottom of the pan.
- Reduce liquid by half.
- Stir in tomato puree and cheese rind.
- Reduce heat and simmer for 15 minutes.
- Meanwhile, bring a large pot of generously salted water to a boil.
- Add the pasta and cook until al dente.
- Drain pasta.
- Remove the cheese rind from the sauce.
- Add pasta to sauce and sprinkle with basil and extra parm if desired.