Best 6 Sausage Ragout With Linguine Recipes

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Indulge in a culinary journey with our tantalizing Sausage Ragout with Linguine, a hearty and flavorful dish that combines the richness of sausage, the tang of tomatoes, and the comforting embrace of pasta. This delectable recipe is a symphony of textures and flavors, featuring succulent sausage browned to perfection, simmered in a savory sauce of aromatic vegetables, herbs, and a touch of red wine. The sauce is then generously tossed with al dente linguine, creating a harmonious union of flavors and textures that will delight your taste buds.

Accompanying this main course are three additional recipes that offer a delightful array of culinary experiences. For a refreshing and vibrant side dish, try the tangy Lemon Arugula Salad, where peppery arugula leaves are tossed in a zesty lemon vinaigrette, complemented by the nutty crunch of toasted pine nuts. If you crave something warm and comforting, the classic Garlic Bread is a perfect choice. With its crispy, golden crust and garlicky aroma, it's a delightful accompaniment to the hearty sausage ragout. And for a sweet ending to your meal, indulge in the decadent Chocolate Mousse, a rich and velvety dessert that will satisfy any chocolate lover's cravings.

Check out the recipes below so you can choose the best recipe for yourself!

PAPPARDELLE WITH SAUSAGE RAGU



Pappardelle with Sausage Ragu image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound sweet or spicy Italian sausage
1 red onion, diced
1 carrot, peeled and diced
Kosher salt
1/2 cup dry white wine
1 1/2 cups tomato puree, such as Mutti
One 2-inch rind Parmesan cheese
1 pound fresh Pappardelle, recipe follows
1/2 cup freshly grated Parmesan cheese, plus more for garnish
3 tablespoons chopped fresh basil
1 1/2 cups 00 flour, such as Caputo, plus more for dusting
1/4 cup semolina flour, such as Caputo, plus more for dusting
1/4 teaspoon kosher salt
1 large egg plus 8 yolks

Steps:

  • Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
  • Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
  • Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
  • In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
  • Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
  • Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.

RACHAEL'S PASTA WITH SAUSAGE RAGU



Rachael's Pasta with Sausage Ragu image

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.Using both sweet and hot sausage means extra flavor in this simple, classic pasta sauce that comes together quickly.

Provided by rachael-ray

Number Of Ingredients 1

2 tablespoons extra-virgin olive oil, EVOO1 carrot, peeled and grated or finely chopped1 onion, finely chopped1 rib celery with leafy tops, finely chopped4 cloves garlic, chopped or thinly slicedSalt and pepper½ pound sweet sausage with fennel½ pound hot sausage½ pound ground pork2 tablespoons sage, finely chopped3 tablespoons tomato paste1 cup red wine1 cup chicken stockOne 14-ounce can Italian crushed tomatoes, or 2 cups passata1 pound Gigli Toscani, campanelle or other short-cut pastaGrated pecorino cheese, and/or sheep's milk ricotta

Steps:

  • Heat a large Dutch oven over medium-high heat with olive oil, 2 turns of the pan, add carrot, onion, celery, garlic, salt and pepper. Sweat the vegetables to soften 5-7 minutes. Split the sausages from their casings and remove the meat. Add the sausage and pork to the pot and break up with a wooden spoon or fork to lightly brown and crumble. Add the sage and tomato paste, stir until fragrant, about 1 minute. Add wine and let it absorb, add stock and tomatoes and lower heat to simmer.Bring a large pot of water to boil for pasta.Salt water and cook the pasta 1 minute less than package directions. Reserve about ¾ cup starchy cooking water and drain pasta. Toss pasta with sauce and cooking water to combine, add grated cheese or ricotta if you prefer a very creamy presentation.

SAUSAGE RAGù



Sausage Ragù image

Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. Made that way, your sauce may be thin-tasting, sour, sweet, or - worst of all - dry and chewy. Meat sauce with deep flavor and succulent texture isn't harder to make; it just needs more time and a low flame. This recipe from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it's done. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice. If your sausage meat seems timidly flavored, feel free to add chopped garlic, chile flakes, fennel seed and/or dried herbs like oregano and sage to the meat as it browns.

Provided by Julia Moskin

Categories     dinner, pastas, sauces and gravies, main course

Time 2h

Yield About 3 cups

Number Of Ingredients 14

1 pound sweet Italian sausage or bulk sausage
Extra-virgin olive oil
1 onion, minced
1 carrot, minced
1 celery stalk, minced
1/4 cup minced flat-leaf parsley, plus extra for garnish
1 28-ounce can whole tomatoes, preferably San Marzano, with its juice
1 large sprig fresh thyme
1 large sprig fresh rosemary
3 tablespoons tomato paste
Salt
Ground black pepper
1 pound tubular dried pasta such as mezzi rigatoni, paccheri or penne
Freshly grated Parmesan cheese, for garnish, optional

Steps:

  • With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
  • Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
  • Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
  • Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
  • Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
  • Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Sugar 3 grams, TransFat 0 grams

CREAMY SAUSAGE PASTA RECIPE



Creamy Sausage Pasta Recipe image

This creamy Italian sausage pasta recipe is super simple, made with minimal ingredients and ready in 35 minutes or less! It's irresistibly creamy, deliciously cheesy, and bursting with tender pasta, savory sausage, aromatic vegetables and bold Italian flavors! It's an easy, restaurant-quality dinner that you and your family will love!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     dinner     Main Course

Time 35m

Number Of Ingredients 12

8 ounces uncooked Shell Pasta ((or other small pasta))
1 TBS Olive Oil
1 small Yellow Onion (- finely chopped (about 1 ¾ cup))
1 small Red Bell Pepper (- finely chopped (about 1 cup))
1 pound Ground Italian Sausage (- sweet, mild or hot (SEE NOTES))
2 cloves Garlic (- minced)
1 ¼ tsp Italian Seasoning
1 TBS All-Purpose Flour
1/3 cup EACH: White Wine & Low-Sodium Chicken Broth ((or 2/3 cup of broth only))
2 Cups Heavy Cream
½ Cup Freshly Grated Parmesan Cheese (- plus more for garnish)
Kosher Salt & Ground Black Pepper (- to taste)

Steps:

  • Cook pasta: In a large pot of boiling salted water, cook pasta according to al dente package instructions. Drain well and set aside.
  • While pasta cooks, sauté vegetables: In a large, deep skillet heat 1 tablespoon of oil over medium heat. When oil shimmers, add the onion and bell pepper. Cook, stirring occasionally until vegetables are almost softened, about 3-4 minutes.
  • Add sausage and season: Increase heat to medium-high. Add the sausage to the pan along with the Italian seasoning. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking the sausage up into large crumbles as you go, for about 4-6 minutes, or until sausage is almost browned. Reduce heat to medium and add the garlic. Cook until fragrant, about 1 minute.
  • Add flour and deglaze: Sprinkle the flour over sausage and stir well. Cook 1-2 minute to remove raw flour taste. Add the wine (or 1/3 cup broth) to deglaze the pan. Stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Cook for 1-2 minutes, or until the liquid is almost completely absorbed.
  • Add liquids and simmer: Stir in the broth and then add the heavy cream. Bring to a gentle simmer, stirring occasionally, then immediately reduce the heat to maintain a gentle simmer. Simmer for 10-12 minutes, or until the sauce is reduced and slightly thickened.
  • Add pasta: Stir in the cooked pasta. Cook until heated through, about 1 minute.
  • Add parmesan: Turn off the heat and gradually stir in parmesan cheese, one handful at a time. Stir until cheese is fully melted and incorporated.
  • Serve: Taste and adjust for seasoning with salt and pepper. Sprinkle with fresh herbs and top with a generous squeeze of fresh lemon. Serve and enjoy!

Nutrition Facts : Calories 704 kcal, Carbohydrate 34 g, Protein 20 g, Fat 54 g, SaturatedFat 26 g, Cholesterol 170 mg, Sodium 646 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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

PASTA, SAUSAGE, AND BEAN RAGOûT



Pasta, Sausage, and Bean Ragoût image

Provided by Toni Cascio

Categories     Soup/Stew     Bean     Pasta     Tomato     Sauté     Parmesan     Basil     Ground Beef     Sausage     Spinach     Fall     Bon Appétit     Massachusetts

Yield Makes 6 main-course servings

Number Of Ingredients 15

2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
3/4 pound ground beef (15 percent fat)
3 spicy Italian sausages, casings removed
2 14 1/2-ounce cans diced tomatoes in juice with garlic, oregano, and basil
2 14-ounce cans low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), drained
1 1/2 cups chopped fresh basil, divided
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1/2 cup small elbow macaroni
1 6-ounce bag baby spinach leaves
1/3 cup grated Romano cheese
Additional grated Romano cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add beef and sausage and sauté until brown, breaking up meats with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper. Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add spinach and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and remaining 1/2 cup basil. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

Tips:

  • Choose high-quality sausage: Opt for a well-seasoned sausage with a good fat content, as this will add flavor and richness to the ragù.
  • Brown the sausage thoroughly: This will develop its flavor and prevent it from becoming greasy.
  • Use a variety of vegetables: This will add flavor, texture, and nutrients to the ragù. Some good options include onions, carrots, celery, bell peppers, and mushrooms.
  • Simmer the ragù for at least 30 minutes: This will allow the flavors to meld and develop.
  • Serve the ragù over your favorite pasta: Linguine is a classic choice, but you could also use spaghetti, penne, or rigatoni.
  • Garnish the ragù with fresh herbs: This will add a pop of color and flavor.

Conclusion:

Sausage ragù is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a weeknight meal or a special occasion. With its rich flavor and hearty texture, sausage ragù is sure to become a favorite in your household.

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