Sausage Ragu Pasta
Sausage Ragu Pasta

This is my go-to pasta dinner when I am tight on time and don't want to sacrifice on taste. It is packed with flavour and fill your home with smells that will make your mouth water.


3 Tbsp ( 45ml) Olive oil
3 Italian Sausages, removed from the casing
1 medium onion, diced
3 cloves of garlic, thinly sliced (razor thin)
1 cup (250ml) Red wine
2 cups ( 500ml) of tomato sauce
4 bundles Parppardelle noodles
2 Tbsp Capers (30ml) , drained and patted dry
4 Tbsp (60ml) vegetable oil
1 sliced hot pepper
1/4 cup Parmesan Cheese


  1.  Add half of the olive oil to a pan and cook sausage meat, crumbling as you cook.
  2. Push the cooked sausage to the side of the pan and add remaining olive oil.
  3. Add garlic and allow to melt.  Add onion and cook until soft.
  4. Add red wine and allow to simmer and reduce over low heat.
  5. While the sauce reduces, place the water on the stove for pasta and bring to a boil.
  6. Once the red wine has reduced and been absorbed into the meat, add the tomato sauce.
  7. Add vegetable oil to a shallow pan and fry capers.
  8. Add pasta to boiling water.
  9. Cook the pasta to al dente and add to the sauce.
  10. Strain the capers.
  11. Toss the noodles in the sauce and coat the pasta well.
  12. Plate the noodles and top with fried capers, sliced hot peppers and Parmesan cheese.

chef spencer in action!