pasta with quick sausage ragu!
Pasta with quick sausage ragu is a forever staple in our home!
I never knew there was such a thing as “quick” ragu!
Note: this is an updated post, from one originally published all the way back in 2011.
I came across this recipe years ago, in the Wednesday food section of the New York Times. The title intrigued me because I always thought that a ragu sauce was just the opposite – that is, slow and long-simmering.
Here’s a definition of ragu, which explains:
“True ragù is a slow-simmered blend of meat, tomatoes and usually, milk. The real thing takes hours, for the meat must become tender and contribute its silkiness to the sauce, the tomatoes must dissolve, and the milk must pull the whole thing together”.
Fine for a winter Sunday – but what about a basic weeknight meat sauce? One that is quick to put together and doesn’t make me resort to opening a jar?
enter quick ragu!
This recipe does it all – it tastes like it took all day to make and yet is a cinch to pull together, with a minimal number of ingredients and even less fussing. It has become such a staple in our house that my kids used to refer to it as “that sauce” – as in:
“What’s for dinner Mom?”
“Pasta with that sauce“.
“Cool”.
what ingredients do you need?
I’ll share some tips below on how I can pretty much always have what I need on-hand to make this recipe. Here’s the blessedly short ingredient list:
- olive oil
- onion
- Italian sausage
- white wine
- whole milk
- tomato paste
- salt and pepper
- pasta
- parmesan
how do you make it?
While the water is boiling for the pasta, saute the onion and then add the sausage.
Once the sausage is completely broken down and nicely browned, add the wine and cook till it’s almost completely evaporated.
Add the milk and tomato paste and simmer for a few minutes.
Season with salt and pepper and add the cooked and drained pasta, tossing to coat. Serve with plenty of grated parmesan!
here are a few tips to make this a perfect last minute meal!
I hate wasting food. This recipe will leave you with a few leftover ingredients, but I use this to my advantage!
Let’s start with the tomato paste. The recipe calls for 1/4 cup, which will leave you with an opened can. Here’s what I do:
Once I’ve added the tomato paste to the pan I’ll rinse and dry the measuring cup, line it with plastic wrap and fill it again with more tomato paste. I’ll place it in the freezer overnight and then pop it out of the cup, put it in a ziploc bag and defrost it when I need another 1/4 cup of tomato paste!
Now for the sausage! I buy sausage in one-pound packages. This recipe uses 1/2 pound. You see where I’m going……..I’ll wrap up the other half and freeze it along with that 1/4 cup of tomato paste to have on-hand for the next time!
The white wine in this recipe is optional but I think it adds something to the dish. We are not white wine drinkers but have enough family members who are that there is usually an opened bottle in the fridge. I freeze 1-cup portions in ziploc bags and save for this recipe as well as my beloved shrimp fra diavolo.
This is a classic “dinner irl” – quick, easy, minimal prep and clean up and a dish that everyone loves. Serve it alone, with some garlic knots and/or a salad and enjoy!
Here’s an image from the original 2011 post:
I love looking at photos like these – they remind me that it is possible, no matter your age, to learn a new skill…….
Pasta with Quick Sausage Ragu
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1/2 pound Italian sausage, casings removed
- 1 cup white wine
- 1 cup whole milk
- 1/4 cup tomato paste
- kosher salt and black pepper
- 12 - 16 ounces short pasta
- grated parmesan, to taste
Instructions
- Put a large pot of water up to boil.
- In a 10" skillet heat the oil over medium heat for 1 minute. Add the onion and cook for 5 minutes, stirring occasionally. Add the sausage and cook on medium-high, breaking it up as much as possible, till nicely browned.
- Add the wine and boil till almost completely evaporated. Add the milk and tomato paste, stirring till blended. It will look weird and grainy but don't worry, it will come together. Once it starts bubbling reduce the heat to low and simmer for 5 minutes. Add salt and pepper to taste.
- Meanwhile, cook the pasta according to directions. Drain, return to the pot and pour the sauce over.
- Serve with the grated parmesan.
Notes
- Use gluten-free pasta for a perfect GF meal!
- This recipe originally appeared in The New York Times.
- You can omit the wine if you prefer.
Nutrition
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
