This Spicy Italian sausage ragu is flavored with pancetta, onions, red wine, plum tomatoes, and Calabrian chili paste. It’s a super hearty ragu that needs a heavy pasta to hold up to the sauce. I used malfaldine pasta which is basically long and thin lasagna pieces. If you can’t find it use a heavy pasta like fettuccine, pappardelle, or rigatoni. I hope you enjoy this Italian sausage pasta recipe!
Make sure to try this Creamy Italian Sausage Pasta as well:
INGREDIENTS:
-1.5 to 2 pounds spicy Italian sausage – casing removed
-6 ounces pancetta – diced
-1 onion – diced
-28 ounces plum tomatoes – hand crushed or blender pulsed
-3 ounces tomato paste
-1 cup dry red wine – Chianti, Valpolicella, Cabernet, etc..
-1/4 teaspoon red chili flakes
-1 teaspoon Calabrian chili paste – optional
-2 tablespoons olive oil
-grated Pecorino Romano or Parmigiano Reggiano
-salt to taste
INSTRUCTIONS:
1. In a Dutch oven or heavy bottom pot, sautee the pancetta in 2 tablespoons of olive oil over medium-low heat until crisp. (about 10-12 minutes)
2. Add the sausage into the pan and continue to cook for 10-15 more minutes. Break up the sausage with a wooden spoon. Add in the red chili flakes and/or the Calabrian chili paste if using.
3. Add in the onions and cook for 5 more minutes then add in the red wine, turn heat to high and cook for 3 minutes. Using the wooden spoon scrape the bottom of the pan to dislodge any brown bits.
4. To the pan add in the tomato paste, cook for 3 minutes, then add in the crushed plum tomatoes. Bring the ragu to a simmer. Keep the lid slightly ajar.
5. Taste test the ragu and make any final adjustments to salt and pepper levels.
6. Toss the ragu with al dente pasta and serve with grated cheese. Enjoy!
NOTE: If finishing the pasta in a pan, cook the pasta to very al dente, then finish in the pan over medium heat. If tossing in a bowl cook the pasta until done, then toss. Either way reserve a bit of pasta water to loosen the sauce if required by adding a couple ounces of pasta water at a time.
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