Penne with Italian sausage ragu
35 min·Italian
Penne with Italian sausage ragu
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 6 Italian-style pork sausages (about 500g total), casings removed
- 1 1/2 tbsp rosemary leaves, chopped
- 2 garlic cloves, finely chopped
- 1 cup (250ml) red wine
- 1 tbsp tomato paste
- 400g can chopped tomatoes
- 400g penne rigate
- Grated parmesan, to serve
- Crusty bread, to serve
- Basil leaves, to serve
Instructions
3 steps
- 1
Heat oil in a large pan over medium heat. Cook onion, stirring, for 2-3 minutes until softened. Add the sausage, rosemary and garlic and cook, breaking the sausage up with a wooden spoon, for 3-4 minutes until the sausage is browned.
- 2
Drain excess oil from pan, then add wine and allow to bubble for 2-3 minutes until slightly reduced. Add tomato paste and stir for 30 seconds, then stir in tomatoes. Season, then increase the heat to high and bring to the boil. Reduce the heat to low and simmer for 15 minutes until reduced.
15 min - 3
Meanwhile, cook the pasta according to packet instructions. Drain, then divide among bowls and serve with the sausage ragu, parmesan, crusty bread and basil.
Progress
0 / 3 steps
