Best 8 Ams Spicy Sausage Onion Pepper Ragu Recipes

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**A Culinary Journey into AMS Spicy Sausage, Onion, Pepper Ragu: A Trio of Delectable Recipes**

Embark on a tantalizing culinary expedition with AMS Spicy Sausage, Onion, and Pepper Ragu, a versatile sauce that promises to elevate your taste buds. This comprehensive guide presents three distinct recipes featuring this delectable ragu:

1. **Traditional AMS Spicy Sausage, Onion, and Pepper Ragu:** Experience the classic flavors of this time-honored recipe. Simmered to perfection, the aromatic blend of spicy sausage, tender onions, and colorful bell peppers creates a hearty and flavorful sauce, perfect for pasta, polenta, or as a topping for your favorite grilled meats.

2. **Sun-Dried Tomato and Spinach AMS Spicy Sausage Ragu:** Elevate your ragu with the vibrant flavors of sun-dried tomatoes and fresh spinach. This recipe adds a delightful tanginess and vibrant color to the traditional ragu, creating a dish that is both visually appealing and bursting with flavor. Serve it over creamy mashed potatoes or roasted vegetables for a satisfying meal.

3. **Creamy Mushroom AMS Spicy Sausage Ragu:** Indulge in the rich and comforting flavors of creamy mushroom ragu. Featuring sautéed mushrooms and a touch of cream, this recipe transforms the classic ragu into a velvety delight. Enjoy it with your favorite pasta, rice, or even as a filling for savory crepes.

With AMS Spicy Sausage, Onion, and Pepper Ragu as the centerpiece, these recipes offer a range of culinary experiences that will cater to diverse tastes and preferences. Prepare to tantalize your palate and savor every bite of these delectable creations.

Let's cook with our recipes!

SPICY SAUSAGE RAGU WITH RED PEPPERS



Spicy Sausage Ragu With Red Peppers image

Make and share this Spicy Sausage Ragu With Red Peppers recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 56m

Yield 12 cups

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 lbs hot Italian sausage, removed from its casing
2 onions, minced
6 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons minced fresh oregano (or 2 t. dried)
1 teaspoon red pepper flakes
1 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes, drained
1 (28 ounce) can tomato sauce
2 red bell peppers, stemmed, seeded, cut into 1/2-inch pieces
1/2 cup minced fresh parsley
salt
pepper

Steps:

  • Heat 1 T oil in a 12-inch skillet over med-high heat until just smoking.
  • Add sausage and brown well, breaking up large pieces with wooden spoon, about 5 minutes; transfer to slow cooker.
  • Pour off all but 2 T fat left in skillet.
  • Add onions, garlic, tomato paste, oregano, and red pepper flakes to fat left in skillet and cook over med-high heat until onions are softened and lightly browned, 8-10 minutes.
  • Stir in wine, scraping up any browned bits, and simmer until thickened, about 5 minutes; transfer to slow cooker.
  • Stir crushed tomatoes, diced tomatoes, and tomato sauce into slow cooker.
  • Cover and cook until sauce is deeply flavored, 9-11 hours on LOW for 5-7 hours on HIGH.
  • Let sauce settle for 5 minutes, then remove fat from surface using large spoon.
  • Microwave bell peppers with remaining tablespoon oil in bowl, stirring occasionally, until tender, about 5 minutes.
  • Stir softened bell peppers into sauce and let sit until heated through, about 5 minutes.
  • Before serving, stir in parsley and season with salt and pepper to taste.

Nutrition Facts : Calories 365.6, Fat 23.5, SaturatedFat 7.7, Cholesterol 43.1, Sodium 1378.5, Carbohydrate 19, Fiber 4.2, Sugar 7.3, Protein 17.7

SPICY SAUSAGE RAGU NACHOS WITH PICKLED ONIONS



Spicy Sausage Ragu Nachos With Pickled Onions image

Provided by Anne Burrell

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 22

3 cloves garlic, smashed
2 stalks celery, diced
2 onions, diced
1 small fennel bulb, top and core removed, diced
3 tablespoons extra-virgin olive oil
Kosher salt
2 cups tomato paste
2 cups hearty red wine
2 pounds spicy Italian sausage, casings removed
2 bay leaves
1 bunch thyme, tied with butcher's twine
3/4 cup red wine vinegar
1 1/2 tablespoons sugar
Kosher salt
2 to 3 dashes hot sauce (such as Tabasco)
1 red onion, sliced into thin rings
1 large bag corn tortilla chips
1/2 to 3/4 cup grated parmigiano-reggiano cheese
1/2 to 3/4 cup grated fontina cheese
1 chipotle chile in adobo sauce, chopped, plus 1 1/2 teaspoons sauce from the can
1/2 cup (4 ounces) mascarpone cheese
1 cup packed arugula

Steps:

  • Make the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to make a coarse paste. Coat a wide, deep pan with the olive oil and put over medium-high heat. Add the pureed veggies and season with salt; cook until all the liquid has evaporated and the veggies begin to stick to the pan-you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the browned bits, then let the crud form again. Be patient here and don't rush it: This is where the big flavor develops; it will take up to 30 minutes.
  • When the lovely brown crud has formed and been scraped down a couple of times, stir in the tomato paste. Let it start to brown a little, stirring, 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so move fast: Add the wine, stir to combine and scrape up any remaining browned bits. Cook until about half of the wine has evaporated, 4 to 5 minutes.
  • Add the sausage and cook, breaking it up with a wooden spoon, until browned, 10 to 15 minutes. (This is where another round of big flavor is formed, so take your time.)
  • Add enough water to cover the meat by about 1/2 inch. Stir to combine well, then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking for 3 hours, tasting, seasoning and adding more water as needed. Discard the bay leaves and thyme.
  • Meanwhile, make the pickled onions: Combine the vinegar, 1/2 cup cold water, the sugar, 1 tablespoon salt and the hot sauce in a bowl. Add the sliced onion and let sit, at least 1 hour. Drain.
  • Assemble the nachos: Preheat the oven to 350 degrees F. Spread a layer of tortilla chips on an ovenproof platter. Top with a layer of the ragu and cover with the parmigiano and fontina cheeses. Bake until the cheeses melt, 5 to 10 minutes. Meanwhile, mix the chopped chipotle, adobo sauce and mascarpone in a bowl. Sprinkle the arugula over the nachos and finish with dollops of the chipotle mascarpone and the pickled onions. A gooey cheesy treat. Delish.

AM'S SPICY SAUSAGE, ONION & PEPPER RAGU



Am's Spicy Sausage, Onion & Pepper Ragu image

Yum, Yum! A tomato base spicy dish, serve over rice or noodles. I love spicy and I created this dish, instead of the hum drum sausage & peppers. Very tasty! I like it over rice, my husband prefers it over pasta, almost like a pasta sauce. Adjust the red pepper flakes and banana peppers to taste.

Provided by anonymous

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2-2 lbs hot Italian sausage (some butcher counters have the best!)
1 red pepper (cleaned & sliced- 1/4-inch slices long)
3 onions, sliced
4 -6 yellow banana peppers (sliced long)
1 -2 teaspoon garlic, chopped
1 tablespoon italian seasoning
red pepper flakes (dash as spicy as you like!)
1 tomatoes (sliced thin)
extra virgin olive oil
sugar (dash or two)
salt or pepper
29 ounces whole canned tomatoes (use about 3/4 of can-crush with fork-or use whole can for more sauce)
1/2-1 cup parmesan cheese (can use more to thicken)
1/4 cup wine (pino grigio or white wine)

Steps:

  • Boil italian sausage in seperate pot with about an inch of water and cover.
  • In 2nd pot, add oil, onions and garlic and cook til onions start to be tender (about 5 mins).
  • Add all peppers and sliced tomato to 2nd pot.
  • When peppers are close to done (tender), add crushed tomatoes, italian seasoning, salt/pepper, sugar, red pepper flakes and parmesean to 2nd pot and heat (add more parmesean to thicken a bit if needed).
  • Check sausage to see if water is reduced and start to fry sausage.
  • Add wine to sausage pan (deglaze) and scrape up bits with spatula, heat a bit. (Sausage can be cut too preference).
  • Add 2nd pot to sausage, heat and mix.
  • Put all ingredients in casserole dish and keep warm until ready to serve.
  • Serve over rice or pasta.
  • **Variation: Add mushrooms or green peppers**.

Nutrition Facts : Calories 748.5, Fat 50.8, SaturatedFat 18.5, Cholesterol 108, Sodium 2522.6, Carbohydrate 30.3, Fiber 5.7, Sugar 13.5, Protein 41.2

ATSA SPICY PIZZA SAUSAGE



Atsa Spicy Pizza Sausage image

A nicely seasoned meat topping for pizza. This recipe makes enough for several pizzas. The recipe originally came from Cooking Light magazine.

Provided by PanNan

Categories     Pork

Time 30m

Yield 5 cups, 10 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 lb ground pork
1/2 cup dry red wine
1/3 cup minced fresh parsley
2 tablespoons grated parmesan cheese
1 tablespoon fennel seed
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon fresh ground black pepper
4 cloves garlic, crushed

Steps:

  • Combine the ingredients in a mixing bowl.
  • Preheat a large non-stick skillet over medium heat.
  • Cook the mixture until browned, stirring to crumble it.
  • Drain.
  • Note, the pizza sausage can be frozen in zip bags for later use.

Nutrition Facts : Calories 234.1, Fat 14.4, SaturatedFat 5.5, Cholesterol 73, Sodium 313.4, Carbohydrate 1.3, Fiber 0.4, Sugar 0.2, Protein 21.4

SAUSAGE & MUSHROOM RAGU



Sausage & mushroom ragu image

Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta

Provided by Shivi Ramoutar

Categories     Dinner

Time 35m

Number Of Ingredients 11

2 tbsp olive oil
1 carrot, grated
3 spring onions, finely chopped
2 garlic cloves, grated
large handful of mushrooms, finely chopped or grated
1 tsp dried oregano
1 tsp fennel seeds
6 pork sausages, squeezed out of their skins
400g can chopped tomatoes
1 tbsp tomato ketchup
mash, pasta or couscous, to serve

Steps:

  • Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.
  • Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.

Nutrition Facts : Calories 303 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

SAUSAGE WITH PEPPERS AND ONIONS



Sausage With Peppers and Onions image

For an easy, hearty dinner (or breakfast or lunch) buy fresh Italian pork fennel sausages, preferably from an Italian deli or butcher. Pair them with quickly stewed peppers and onions, splashed with vinegar, and fried eggs.

Provided by David Tanis

Categories     dinner, weekday, sausages, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

8 Italian pork fennel sausages, sweet or hot (about 2 pounds)
Extra-virgin olive oil
3 or 4 medium bell peppers, a mix of red and yellow, sliced into 1/4-inch strips
2 medium red onions, sliced into 1/4-inch half-moons
Salt and pepper
2 garlic cloves, minced
1 tablespoon red wine vinegar
Pinch of crushed red pepper
Pinch of dried oregano
Basil leaves, for garnish
4 large eggs (optional)

Steps:

  • Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
  • Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.
  • Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
  • If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.

Nutrition Facts : @context http, Calories 892, UnsaturatedFat 46 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 26 grams, Sodium 1665 milligrams, Sugar 7 grams

SAUSAGE RAGU



Sausage ragu image

Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good

Provided by Esther Clark

Categories     Dinner, Main course, Pasta

Time 50m

Number Of Ingredients 12

3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
¼ tsp chilli flakes
2 rosemary sprigs, leaves finely chopped
2 x 400g cans chopped tomatoes
1 tbsp brown sugar
6 pork sausages
150ml whole milk
1 lemon, zested
350g rigatoni pasta
grated parmesan and ½ small bunch parsley, leaves roughly chopped, to serve

Steps:

  • Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
  • Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
  • Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.

Nutrition Facts : Calories 589 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.5 milligram of sodium

RIGATONI WITH SPICY CALABRESE-STYLE PORK RAGù



Rigatoni with Spicy Calabrese-Style Pork Ragù image

Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.

Provided by Sara Jenkins

Categories     Pasta     Pork     Dinner     Sausage     Simmer     Boil     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 16

1 medium onion, quartered
1 carrot, peeled, cut into 1" pieces
1 celery stalk, cut into 1" pieces
4 garlic cloves
2 teaspoons fresh oregano leaves
1/4 teaspoons crushed red pepper flakes
1/2 cup coarsely chopped flat-leaf parsley, divided
1 28-ounce can whole peeled tomatoes
1/4 cup olive oil
1 pound hot or sweet Italian sausage, casings removed
1 pound ground pork
Kosher salt, freshly ground pepper
freshly ground pepper
1 tablespoon tomato paste
1 pound mezzi rigatoni or penne rigate
3/4 cup finely grated Parmesan or Grana Padano plus more

Steps:

  • Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purée tomatoes with juices in processor; set aside.
  • Heat oil in a large heavy pot over medium heat; add sausage and cook, breaking up with a spoon, until browned, about 4 minutes. Add ground pork, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to a plate.
  • Increase heat to medium-high. Add reserved vegetable mixture to drippings in pot, season with salt, and cook, stirring often, until golden, 8-10 minutes.
  • Stir tomato paste and 1 cup water in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes.
  • Add reserved meat and tomato purée and 1 cup water. Bring to a boil. Reduce heat; simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 4 hours. Season with salt. DO AHEAD: Ragù can be made 3 days ahead. Let cool. Cover and chill, or freeze for up to 2 months. Reheat before continuing.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  • Add pasta and 1/2 cup pasta cooking liquid to sauce; stir to coat. Stir in 3/4 cup Parmesan and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. Divide among bowls; top with more Parmesan.

Tips:

  • Use a variety of sausages: This will give your ragu a more complex flavor. Good options include spicy Italian sausage, sweet Italian sausage, and chorizo.
  • Don't be afraid to add some heat: The peppers in this recipe add a nice kick, but you can adjust the amount to suit your taste.
  • Simmer the ragu for at least 30 minutes: This will allow the flavors to meld and develop.
  • Serve the ragu over your favorite pasta: Spaghetti, penne, and rigatoni are all good choices.
  • Top the ragu with grated Parmesan cheese: This will add a touch of richness and flavor.

Conclusion:

This spicy sausage, onion, and pepper ragu is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover sausages. So next time you are looking for a quick and tasty meal, give this ragu a try. You won't be disappointed.

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