Pasta with Quick Sausage Ragu
A fast, easy, delicious dish that is PERFECT for your busiest weeknight!
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
Serving: 1gCalories: 662kcalCarbohydrates: 70gProtein: 26gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 65mgSodium: 730mgPotassium: 584mgFiber: 4gSugar: 6gVitamin A: 440IUVitamin C: 7mgCalcium: 185mgIron: 3mg
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