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.
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theingredients
3 Tbsp ( 45ml) Olive oil3 Italian Sausages, removed from the casing1 medium onion, diced3 cloves of garlic, thinly sliced (razor thin)1 cup (250ml) Red wine2 cups ( 500ml) of tomato sauce4 bundles Parppardelle noodles2 Tbsp Capers (30ml) , drained and patted dry4 Tbsp (60ml) vegetable oil1 sliced hot pepper1/4 cup Parmesan Cheese
themethod
- Add half of the olive oil to a pan and cook sausage meat, crumbling as you cook.
- Push the cooked sausage to the side of the pan and add remaining olive oil.
- Add garlic and allow to melt. Add onion and cook until soft.
- Add red wine and allow to simmer and reduce over low heat.
- While the sauce reduces, place the water on the stove for pasta and bring to a boil.
- Once the red wine has reduced and been absorbed into the meat, add the tomato sauce.
- Add vegetable oil to a shallow pan and fry capers.
- Add pasta to boiling water.
- Cook the pasta to al dente and add to the sauce.
- Strain the capers.
- Toss the noodles in the sauce and coat the pasta well.
- Plate the noodles and top with fried capers, sliced hot peppers and Parmesan cheese.
chef spencer in action!