Italian Sausage Ragu with Penne Pasta
Indulge in the comforting, rich flavors of Italian Sausage Ragu with Penne Pasta, a hearty dish that brings authentic Italian cuisine to your table in under an hour. This recipe combines perfectly browned Italian sausage, aromatic garlic, and onion with a bold blend of crushed tomatoes, red wine, and warming herbs like dried oregano and basil. Simmered to perfection, the luscious ragu coats al dente penne pasta, creating a dish that's both satisfying and irresistibly flavorful. A sprinkle of freshly grated Parmesan and optional parsley adds the perfect finishing touch. Ideal for weeknight dinners or special occasions, this one-pot meal is a delicious fusion of ease and elegance.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces penne pasta
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Remove the casings from the Italian sausage (if applicable). Add the sausage to the skillet and cook, breaking it into smaller pieces with a wooden spoon, until browned and cooked through, about 6-8 minutes. Remove any excess grease, if necessary.
Add the diced onion to the skillet and sauté until softened, about 4-5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Deglaze the pan by pouring in the red wine. Let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Stir in the crushed tomatoes, tomato paste, oregano, basil, crushed red pepper flakes (if using), salt, and black pepper. Reduce the heat to low and let the sauce simmer gently for 25-30 minutes, stirring occasionally.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
Add the cooked penne to the ragu and toss to combine. If the sauce is too thick, stir in a bit of the reserved pasta water to reach your desired consistency.
Serve the pasta topped with grated Parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
2939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 6167 mg | 268% | |
| Total Carbohydrate | 278.2 g | 101% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 9.1 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2477 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
