Penne with sausage ragu

Penne with Sausage Ragu - An Italian Delight at Home

Welcome to the culinary universe filled with aromas and flavors! Today, I present to you a delicious recipe for Penne with Sausage Ragu, a perfect combination of pasta and sausages that will make you want to repeat it over and over again. This recipe is not only simple but also rich in history and tradition, being a popular choice in many households. Let’s get started!

Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Servings: 4

Ingredients

- 500-600 g fresh sausages (preferably unsmoked)
- 500 ml high-quality tomato puree
- 50 g butter
- 100 ml semi-dry white wine
- 1 tablespoon of sugar
- Salt and pepper, to taste
- 300-400 g penne (about 150-200 g/person)
- Parmesan or cow cheese, for serving

Preparing the Ragu

1. Preparing the ingredients: Before you start cooking, make sure you have all the ingredients ready. Remove the meat from the sausages by gently cutting the outer casing. You might wonder why to use sausage meat instead of ground meat. The answer is simple: the flavor is exceptional! Fresh sausages provide a richer texture and taste.

2. Melting the butter: In a tall pan, add the butter and place it over medium heat. Let the butter melt completely, creating a flavorful base for our sauce.

3. Cooking the meat: Add the sausage meat to the pan. Using a wooden spatula, break up the meat, stirring constantly to prevent sticking. Cook until the meat changes color, about 5-7 minutes.

4. Adding the wine: Once the meat is cooked, pour in the semi-dry white wine. Let it simmer until the alcohol evaporates and the flavors concentrate. This step will add remarkable depth to the sauce.

5. Including the tomato puree: Add the tomato puree and mix well. Cover the pan with a lid and let the sauce simmer on low heat for about an hour. It’s important to stir occasionally to prevent sticking to the bottom of the pan.

6. Adjusting the consistency: During the cooking time, observe how the sauce reduces. Every 10 minutes, add two tablespoons of warm water to maintain the desired consistency. 10 minutes before finishing cooking, stop adding water.

7. Seasoning: 5 minutes before turning off the heat, add sugar, salt, and pepper to taste. The sugar will balance the acidity of the tomatoes, providing a more pleasant flavor.

Preparing the Pasta

1. Boiling the pasta: In a separate pot, add water and bring it to a boil. Once the water is boiling, add salt (about a tablespoon for each liter of water) and the penne. Check the cooking time on the package to ensure the pasta is al dente.

2. Draining the pasta: Once the pasta is ready, drain it in a colander, reserving a little cooking water to add to the sauce if necessary.

Serving

1. Mixing the pasta with the ragu: Add the drained pasta to the pan, directly into the ragu sauce. If you prefer a creamier sauce, add a little cooking water. Mix everything well so that the pasta is evenly coated with the sauce.

2. Finishing: Finally, you can add a bit of butter for extra creaminess and flavor. Serve warm, sprinkling grated Parmesan or cow cheese on top, according to your preference.

Chef's Tip

- Vegetarian option: If you want to make a vegetarian version, you can replace the sausages with mushrooms or chopped vegetables, such as eggplants and zucchini. The flavors can be enhanced by adding aromatic herbs like basil or oregano.

- Serving: This dish pairs perfectly with a glass of white wine or freshly made lemonade. A simple green salad with olive oil and balsamic vinegar will perfectly complement the meal.

Nutritional Benefits

This recipe is not only delicious but also nutritious. Fresh sausages are a good source of protein, and the tomato puree provides antioxidants like lycopene. Keeping portions reasonable will help you maintain a healthy balance in your diet.

Frequently Asked Questions

1. Can I use whole grain pasta?
Absolutely! Whole grain pasta adds extra fiber and nutrients without compromising taste.

2. How can I store the ragu for later?
The ragu can be stored in the refrigerator for 3-4 days or frozen for later use. Make sure to keep it in an airtight container.

3. Can I add other vegetables to the ragu?
Certainly! Grated carrots, celery, or even bell peppers can add delicious texture and more vitamins to the dish.

Now that you have all the necessary information, all that’s left is to put on your apron and enjoy a delicious and comforting meal! Bon appétit!