Lunch / Dinner
Italian Sausage Ragu with Ziti
Pair ragu with pasta, and it’s easy to see why this classic sauce has been a favorite for so long. It’s deceptively simple and quick to make, yet bursting with savory flavor.
Brown the sausage in a large sauté pan over medium-high heat for 5 minutes. Crush meat into small pieces using a potato masher. Add the bell pepper and onion; cook 5 minutes.
Stir in tomato paste and garlic. Sauté until the paste darkens, 2–3 minutes, stirring frequently so it doesn’t scorch.
Deglaze pan with wine, scraping the bits from the bottom; reduce wine until nearly evaporated. Add tomatoes, anchovy paste, sugar, and pepper flakes. Bring mixture to a simmer and cook 15 minutes.
Meanwhile, bring a large pot of salted water to a boil for the ziti. Cook pasta according to package directions; drain and set aside.
Finish ragu with parsley; season with salt and pepper. Serve ragu over ziti, garnished with parsley and Parmesan.
Brown the sausage over medium-high heat, crushing it with a potato masher to make the pieces finer.
Add the wine and tomatoes and simmer the sauce. Stir in parsley, salt, and pepper just before serving.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 56mg 18%
Sodium 940mg 39%
Carbs 40g 13%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.