Back to Recipe Menu

Penne with Italian sausage ragu

Method

  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until tender, regularly stirring. 
  • Add the sausage meat and cook until sealed, stirring and mashing with a wooden spoon as you do so. 
  • Then add the red wine, tomatoes, chilli paste, bay leaves and ground pepper. Stir and bring to the simmer. Turn the heat down and gently cook for about 30 mins until thick and fragrant, stirring and mashing as you do so and adding the stock if needed. 
  • Add the cream, 50 gm grated parmesan and the parsley. Stir and briefly cook to heat through. 
  • At the same, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well. 
  • Serve the pasta in individual bowls with the sauce spooned on top and a good sprinkling of extra parmesan.

Ingredients

  • olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • meat from 6 Italian-style sausages
  • 150 ml red wine
  • 2 cans diced tomatoes
  • 1 heaped tspn chilli paste
  • 2 bay leaves
  • sea salt & freshly ground pepper
  • ¼-½ cup chicken stock
  • 150 ml cream (optional)
  • 50+ gm freshly grated parmesan
  • 2 tbsp chopped fresh parsley
  • 400 gm penne

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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm