Sunday Suppers: Sausage Ragu
I bought this fantastic fresh pasta from Italy that comes in vacuum packed bags.
It stays fresh in the refrigerator for 2 months.
Once you try this stuff, it will be hard to eat dried pasta again, it's that good!
I wanted to make a quick ragu, but didn't want to use up my entire Sunday doing it.
My friends Amy & Jonny at We Are Never Full posted this super EASY and delicious sausage ragu. The addition of fennel seeds and peas made it fantastic.
I used a Cabernet Sauvignon because I had a bottle, but I think a Chianti or any full bodied red wine would work.
Amy & Jonny's Easy Sausage Ragu
1 lb. pappardelle (dried or homemade)
*1 lb. ground GOOD sausage meat (I used 3 large sausage links taken out of casings)
1 onion, finely diced
3 cloves garlic, finely minced
1 teaspoon fennel seed, crushed
1 28-oz. can of crushed tomatoes (preferably San Marzano)
1 cup of red wine
1 cup of peas (I used frozen)
salt and pepper
*note: I always say "GOOD" sausage meat, as well as "GOOD" olive oil.
What does this mean?
This means that I buy only Italian olive oil that I would lick off a spoon, might be a bit pricey, but worth it. Only use oil that you like the taste of.
Same goes for sausage. I only buy sausage from an Italian butcher that I know, he makes it homemade, it is lean and so good. The supermarket stuff can be scary.
Saute your onions and garlic in some olive oil for a few minutes to get some color to them. Add the sausage meat and break up with a wooden spoon. Allow to brown for 2 to 3 minutes and then add the fennel seeds and stir.
Add in the red wine and stir into the meat. Allow to cook down for a minute. Add the whole can of tomatoes (I used plum tomatoes and broke them down w/ a spoon).
Let this cook on medium-low and stir. It will cook for about 20-30 minutes until all the flavors come together.
While the ragu comes together, boil some salted water. About ten minutes before you’re ready to eat, boil your pasta until al dente and add directly into the ragu along with a 1/4 ladle-full of pasta water. Add peas. Cook for 30 seconds, toss in some basil and plate. Serve with Parmigiano Reggiano.
This was fantastic, and I loved that I didn't have to cook my pork shoulder forever.
I will be making this again to use in my winter lasagne.