Italian Sausage Ragu

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Ingredients

• 1 lb cooked pasta, your choice (I prefer whole wheat spaghetti or linguine for this sauce.)
• 1 lb Italian sausage, cut in thin rounds or crumbled (bulk or link, hot mild or sweet, your choice here. I actually prefer turkey sausage for this.)
• 1 small onion, chopped
• 5 cloves garlic, chopped
• 2 tbsp tomato paste
• 2 roasted red peppers, chopped (jarred is fine, just pull out 2 full skins)
• 1 28 0z. can crushed tomatoes
• 2 3/4 cup chicken stock
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tbsp. red wine vinegar
• 1/4 cup Marsala (you may substitute sherry or 1/4 cup port wine)
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste
• 1 tsp. fennel seeds, crushed (if desired)
• Parmesan Cheese for garnish

Details

Servings 6

Preparation

Step 1

Heat oil in a medium saucepan over medium heat. Add onions and a pinch of salt. Cook stirring often, until translucent. Add garlic and red peppers and cook for approximately 5 minutes, stirring often.

Add tomato paste and cook until it no longer smells “raw”, approximately 3 minutes.

Remove pot from flame and add Marsala. (This is a fortified wine, it can ignite!) Return pot to heat and bring to a boil, stirring constantly to avoid sticking.

Add remaining ingredients, including raw sausage, bring just to a boil, reduce heat until liquid is at a bare simmer. Cook, stirring occasionally, for 1 to 1 1/2 hours or until reduced by approximately 1/4 volume.

Check for seasoning and make additions if necessary. Return to a simmer, stirring occasionally, for approximately 45 minutes or until sauce has reduced by nearly half and color has Gone from bright red to a deep, rich red color.

If sauce is too thick, add a ladle of pasta water or a little more chicken stock and simmer an additional 15 minutes to allow flavors to combine. If too thin, simply simmer for a little longer with a tablespoon or so of pasta water added. It will thicken nicely.

Serve over pasta with slivers of Parmesan cheese.

Enjoy!