Calling all pasta lovers! Get ready to embark on a culinary journey with our tantalizing Spicy Sausage Ragu recipe. This dish is a symphony of flavors, combining the richness of sausage with the vibrant heat of chili peppers. Savor the perfectly cooked linguine enveloped in a luscious sauce made with succulent sausage, aromatic vegetables, and a touch of cream.
In addition to the classic Spicy Sausage Ragu, we offer a delectable selection of variations to cater to diverse preferences. For a vegetarian twist, try our Meatless Mushroom Ragu, where hearty mushrooms take center stage, delivering a meaty texture and earthy flavor. If you're seeking a lighter option, our Turkey Sausage Ragu is a healthier alternative that doesn't compromise on taste.
For those who prefer a creamy indulgence, our Sausage Ragu with Creamy Polenta is an absolute must-try. The creamy polenta adds a delightful contrast to the spicy sausage ragu, creating a harmonious balance of flavors. And for a taste of Italy, our Pappardelle with Sausage Ragu is a classic combination that never fails to impress.
No matter your choice, each recipe promises a satisfying and flavorful meal. So, gather your ingredients, put on your apron, and let's embark on this culinary adventure together!
BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGù
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
Categories Garlic Pasta Pork Tomato Sauté Super Bowl Mozzarella Bacon Carrot Red Wine Winter Thyme Potluck Simmer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
- Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.
- *Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets.
SPICY SAUSAGE RAGU NACHOS WITH PICKLED ONIONS
Provided by Anne Burrell
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 22
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.
CHEF JOHN'S PENNE PASTA WITH SPICY SAUSAGE RAGU
Steps:
- Cook sausage and parsley until done, pour in wine and cook until reduced but not burned, stir in marinara, water and cream. Simmer for 1hr. Combine with cooked pasta and serve with cheese.
SPICY SAUSAGE RAGU
With all the options for different kinds of sauces and types of sausage, it goes without saying that you can embellish this a hundred different ways, and I hope you do.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.
- Stir in parsley and cook for about 2 minutes.
- Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.
- Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
- Serve pasta and sauce topped with grated Parmigiano-Reggiano.
Nutrition Facts : Calories 831.4 calories, Carbohydrate 88.7 g, Cholesterol 99 mg, Fat 34.1 g, Fiber 6.5 g, Protein 40 g, SaturatedFat 14.5 g, Sodium 2165.3 mg, Sugar 12.4 g
Tips:
- Brown the sausage well: This will help develop its flavor and prevent it from becoming greasy.
- Use a variety of vegetables: This will add flavor and texture to the ragu. Some good options include onions, carrots, celery, bell peppers, and mushrooms.
- Simmer the ragu for at least 30 minutes: This will allow the flavors to meld and develop.
- Serve the ragu over your favorite pasta: Some good options include spaghetti, penne, or rigatoni.
- Garnish the ragu with grated Parmesan cheese and fresh basil: This will add a finishing touch of flavor and elegance.
Conclusion:
Spicy sausage ragu is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover sausage and vegetables, and it can be served over pasta, rice, or polenta. With a little planning and effort, you can easily make a delicious and satisfying meal that your family and friends will love.
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