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Pasta with a sausage & tomato ragu


  • Remove the skin from chorizo sausages, chop the meat and process until roughly minced.
  • Heat the oil in a large heavy-bottomed pot and gently saute the garlic, onion, carrot and celery until tender, stirring now and again.
  • Place all the sausages with the livers in a bowl and mash up. Then add to the vegie mixture, mix well and cook until the meat is browned, breaking up with a wooden spoon as you do so. Add the wine, stock, tomato puree, bay leaves, lemon rind and seasonings. Mix well, bring to the boil and rapidly simmer for about 30 mins until thick and fragrant, adding more tomato puree if needed and mashing the meat with a wooden spoon at regular intervals. Taste for seasoning and remove the bay leaves and lemon rind.
  • At the same time, cook the pasta in plenty of lightly salted boiling water until al dente. Drain well and toss with a little oil and parmesan.
  • To serve, place a mound of pasta on individual plates and top with plenty of the ragu and a sprinkling of parmesan.


  • 2-4 chorizo sausages
  • 1 tbsp olive oil
  • 2 large garlic cloves, crushed
  • 1 large onion, chopped
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 3-4 Italian sausages, skin removed
  • 4 chicken livers, cleaned & finely chopped
  • 1 cup dry white wine
  • 2 cups beef stock
  • 2 cups tomato puree
  • 3 bay leaves
  • 1 strip of lemon rind
  • sea salt & freshly ground pepper
  • 400 gm bow tie pasta (or similar shape)
  • olive oil
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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