Rustic Italian Sausage and Tomato Ragu with Penne
Dive into the robust flavors of Italy with this delightful Rustic Italian Sausage and Tomato Ragu served over perfectly cooked penne pasta. This dish features a rich tomato sauce made from juicy whole canned tomatoes, savory Italian sausage, and a medley of vegetables simmered to perfection. The addition of Chianti imparts deep, complex notes to the sauce, while fresh basil adds brightness. Ideal for dinner parties or cozy family meals, this ragu improves in flavor after a day in the refrigerator, making it the perfect make-ahead dish. Serve with a generous sprinkling of Parmesan cheese for an unforgettable culinary experience.
N/A
Servings
700
Calories
15
Ingredients
Ingredients
Olive oil
1/4 cup (for sautéing)
Italian sausages
12 ounces (casings removed)
Fresh minced garlic
1-2 tablespoons (minced)
Red pepper flakes
2 teaspoons (adjust to taste)
Dried oregano
1 teaspoon (optional, adjust to taste)
Carrots
2-3 (peeled and cut into 1/2-inch cubes)
Onion
1 large (chopped)
Celery
1 stalk (finely chopped)
Whole canned tomatoes
3 cups (finely chopped (use one 28-ounce can))
Chicken broth
1 cup (more if needed)
Dry red wine
1/3 cup (Chianti recommended)
Fresh basil
1/2 cup (chopped)
Salt and freshly ground black pepper
to taste (for seasoning)
Penne pasta
12 ounces (cooked according to package instructions)
Grated Parmesan cheese
1 1/2 cups (or to taste)
Instructions
1
In a large skillet, heat the olive oil over medium heat until shimmering.
2
Add the Italian sausage, breaking it up with a fork, and sauté until browned, about 7 minutes. Stir in the minced garlic, red pepper flakes, and oregano; cook for an additional minute until fragrant.
3
Incorporate the chopped carrots, onion, and celery into the skillet. Sauté the vegetables until they're softened, about 10 minutes.
4
Stir in the finely chopped tomatoes, reduce the heat to low, and cover the skillet. Let the mixture simmer for about 20 minutes, stirring occasionally.
5
Add the chicken broth and Chianti wine, allowing the ragu to simmer uncovered until slightly reduced, around 20 minutes.
6
Mix in the fresh basil, cover the skillet, and let simmer for an additional 45-50 minutes. Monitor the consistency, adding more broth as needed to prevent evaporation and to achieve your desired thickness.
7
Season the ragu with salt and freshly ground black pepper to taste.
8
Meanwhile, cook the penne pasta in a large pot of boiling salted water until just firm-tender, according to package instructions. Drain the pasta, reserving about 1/2 cup of the cooking water.
9
Return the drained pasta to the pot and add in the ragu, stirring to combine. Mix in 1/2 to 3/4 cup of grated Parmesan cheese and a few tablespoons of olive oil for added richness.
10
If the dish appears dry, gradually mix in some of the reserved cooking water until the desired consistency is achieved.
11
Taste and adjust seasoning with more salt and pepper if necessary. Serve on plates and finish with additional Parmesan cheese on top.
Nutrition Information
34g
Fat
69g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this Rustic Italian recipe?
The main protein is 12 ounces of Italian sausage with the casings removed.
What kind of pasta is recommended for this ragu?
Penne pasta is used for this recipe, specifically 12 ounces cooked until firm-tender.
How many calories are in one serving of this dish?
Each serving contains approximately 700 calories.
What type of wine is best for the tomato ragu?
Chianti is recommended to add deep, complex notes to the sauce.
Can I make this dish ahead of time?
Yes, this ragu actually improves in flavor after a day in the refrigerator, making it an excellent make-ahead meal.
What vegetables are included in the sauce base?
The sauce includes a medley of carrots, onion, and celery.
How much fat is in this recipe?
There are 34 grams of fat per serving.
How many grams of protein are in each serving?
The dish provides 27 grams of protein per serving.
What type of tomatoes should be used?
The recipe calls for 3 cups of whole canned tomatoes that have been finely chopped.
What fresh herb provides brightness to the sauce?
One half cup of chopped fresh basil is added to the sauce for brightness.
Is this recipe spicy?
It includes 2 teaspoons of red pepper flakes, which can be adjusted to your heat preference.
What is the carbohydrate count for this meal?
There are 69 grams of carbohydrates per serving.
What should I do if the ragu becomes too thick?
You can add more chicken broth during simmering or use reserved pasta water to achieve your desired thickness.
What kind of cheese is used to finish the dish?
Grated Parmesan cheese is used both inside the pasta and as a topping.
How long does the sausage take to brown?
The Italian sausage should be sautéed for about 7 minutes until browned.
How much olive oil is required?
The recipe uses 1/4 cup of olive oil for sautéing plus a few extra tablespoons for richness at the end.
What dried herbs are included?
The recipe includes 1 teaspoon of dried oregano, which is optional.
How much garlic is needed?
One to two tablespoons of fresh minced garlic are used.
How long do the vegetables need to sauté?
The carrots, onion, and celery should be sautéed for about 10 minutes until softened.
How long is the final simmer time for the sauce?
After adding the basil, the sauce should simmer for an additional 45 to 50 minutes.
Why should I reserve pasta water?
Reserving about 1/2 cup of cooking water allows you to adjust the consistency if the dish appears dry.
How much chicken broth is used in the sauce?
The recipe calls for 1 cup of chicken broth, plus more if needed for consistency.
How much red wine is added to the ragu?
One third cup of dry red wine is added to the mixture.
How should the carrots be prepared?
The carrots should be peeled and cut into 1/2-inch cubes.
How much Parmesan cheese is needed in total?
The recipe suggests 1.5 cups of grated Parmesan cheese, or to taste.
What size can of tomatoes is used?
A standard 28-ounce can of whole tomatoes is used to get the required 3 cups.
At what heat should the tomatoes simmer initially?
The tomatoes should simmer on low heat, covered, for about 20 minutes.
How do you prepare the sausage for the skillet?
The casings should be removed and the meat broken up with a fork as it cooks.
What is the first step in making the ragu?
Heat olive oil in a large skillet over medium heat until shimmering.
How do you finish the dish before serving?
Combine the cooked pasta with the ragu, mix in Parmesan and olive oil, and adjust seasoning with salt and pepper.