Italian Tomato Sausage Ragu with Penne
Indulge in the rich and comforting flavors of this Italian Tomato Sausage Ragu with Penne, a hearty pasta dish that’s perfect for cozy dinners. This recipe features savory Italian sausage, sautéed aromatics, and a slow-simmered tomato sauce infused with red wine, dried herbs, and a hint of spice from optional crushed red pepper flakes. Tender penne pasta is tossed in this luscious ragu, ensuring every bite is packed with bold, satisfying flavor. Ready in just over an hour, this dish is surprisingly simple to make and ideal for weeknights or special occasions. Finish it off with a generous sprinkle of freshly grated Parmesan and a touch of parsley for garnish. Bursting with classic Italian essence, this ragu is a true crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage, casing removed
- 1 large yellow onion, finely diced
- 3 units garlic cloves, minced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 28 ounces crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 cup chicken or beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces penne pasta
- 0.5 cup Parmesan cheese, grated (for serving)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, about 6-8 minutes. Remove and set aside, leaving the rendered fat in the pot.
In the same pot, add the diced onion, carrot, and celery. Sauté until softened, about 5-6 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 3-4 minutes until slightly reduced.
Add the cooked sausage back to the pot, along with the crushed tomatoes, broth, oregano, basil, red pepper flakes (if using), salt, and black pepper. Stir to combine.
Lower the heat to a gentle simmer, cover partially with a lid, and cook for 45 minutes, stirring occasionally to prevent sticking.
While the ragu simmers, bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water.
When the ragu is ready, adjust the seasoning with additional salt and pepper as needed. If the sauce is too thick, stir in the reserved pasta water a little at a time to reach your desired consistency.
Toss the cooked penne with the ragu until well coated.
Serve hot, topped with grated Parmesan cheese and a sprinkle of fresh parsley. Enjoy!
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 2016 mg | 88% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 12.3 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 235 mg | 18% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1035 mg | 22% | |
*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.
