SECRET SPICY ITALIAN SAUSAGE RAGU RECIPE

By Sip and Feast · 90 min

Ingredients

Instructions

1. In a Dutch oven or heavy pot, cook the pancetta in 2 tablespoons olive oil over medium-low heat for about 10 to 12 minutes until crisp.
2. Add the sausage and cook for another 10 to 15 minutes, breaking it up with a wooden spoon. Add the red chili flakes and the Calabrian chili paste, if using.
3. Add the onion and cook for 5 minutes. Add the red wine, turn the heat to high and cook for 3 minutes, scraping the bottom of the pan to lift any browned bits.
4. Stir in the tomato paste and cook for 3 minutes. Add the crushed plum tomatoes and bring to a simmer, leaving the lid slightly ajar.
5. Taste and adjust the salt and pepper.
6. Cook the pasta until al dente and toss it with the ragu. Serve with grated cheese. If needed, loosen the sauce with a little reserved pasta water, a couple of ounces at a time.

Summarized from Sip and Feast's video. Watch it for the details.

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