Wednesday, December 29, 2010

Sausage Ragu with Penne

A hearty and satisfying pasta meal which is perfect for a cold winter's night and easy enough to make anytime! Make sure to freeze any leftovers from previous meals not matter how small.  You never know when it will come in handy.  A tiny amount of marinara sauce from my Christmas Eve meal was just the perfect amount to bring this dish together with no extra effort.

Sausage Ragu
1/2 pound bulk Italian sausage
1/4 cup onion, fine chop
1/4 sweet red pepper, fine chop
1 garlic clove, minced
1/2 teaspoon red pepper flakes
splash of dry white wine
1 tablespoon tomato paste
1 cup tomato sauce
fresh spinach leaves, to taste
salt and pepper
1/2 box penne pasta

In a large skillet, saute onions, sweet red pepper, red pepper flakes and garlic in olive oil until softened.  Add sausage and brown in the pan until cooked through, about 10-15 minutes.  Deglaze the pan with a splash of white wine and scrape to remove any remaining brown bits. Add tomato paste, tomato sauce and season with salt and pepper.  Stir to combine and let simmer for about 15 minutes.  Taste and adjust seasonings.  Toss in a handful or two of fresh spinach leaves.  Add pasta directly to the sauce in the pan and toss to combine.  Serve hot with a shaving of parmesan cheese.  

1 comment:

  1. This looks like perfection, great for the rainy day we are having here.