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Rigatoni Pasta with Sausage Ragu Recipe by Joanna Weinberg

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Rigatoni Pasta with Sausage Ragu

Rigatoni Pasta with Sausage Ragu

Photo © Bloomsbury
According to Joanna Weinberg, author of Cooking for Real life – it’s always useful to keep sausages in the freezer. Skin them and they become endlessly versatile. If you’re sharing with kids who don’t like strong flavours, omit two of the garlic cloves and the herbs. Soften them separately in olive oil and mix into your portion before adding to your pasta.

This recipe comes from Joanna's book and is a perfect supper dish, quick and easy to make and kids will love it.

Joanna writes a weekly cookery column for The Times newspaper. She is the author of two books, How to Feed Your Friends with Relish and Cooking for Real Life.Both are published by Bloomsbury

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 15 minutes

Ingredients:

  • olive oil, for frying
  • 1 medium onion, chopped
  • 8 good-quality sausages, herby if you can get them
  • 3 medium garlic cloves, finely chopped
  • 1 small glass white wine
  • 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried
  • 1 tablespoon finely chopped fresh sage or 1 teaspoon dried
  • 400g / 14 oz tin chopped tomatoes
  • 100ml / ½ cup double cream (optional)
  • 400g / 14 oz rigatoni
  • Salt and freshly ground black pepper
  • Grated Parmesan, to serve

Preparation:

Preheat the oven to 180°C/ 375 º /gas 4.
  • Warm a good glug of olive oil in a large flameproof casserole and fry the onion gently for 15 minutes, so that it softens and begins to turn golden.
  • Meanwhile, heat 1 tablespoon of olive oil in a frying pan, squeeze the sausages out of their skins and begin to fry, breaking up the meat so it looks like mince. Allow it to turn golden on one side before flipping it over and continuing to break up.
  • When the meat is coloured right through, about 10 minutes, add it, along with its juices, to the casserole, add the garlic and fry for a few minutes.
  • Meanwhile, deglaze the frying pan with the white wine, scraping out all the tasty caramelised bits into the casserole. Add the herbs, stir around, bubbling off the wine, and then add the tomatoes.
  • Cover, bring to a simmer and transfer to the oven for 30 minutes. Season to taste and stir in the cream, if using.
  • Cook the rigatoni in plenty of boiling water (well salted if you're not sharing with very young children) according to the packet instructions.
  • Toss the drained pasta into the casserole, stir well to coat in the sauce and scatter with plenty of fresh Parmesan, to serve.
My favourite ragu recipe may be a little more fiddly than most, but worth the effort. It is a thick, chunky, deep-flavored sauce which makes it perfect for freezing and the perfect base for soups and a truly fabulous sauce for pasta, or served with grilled meats and fish and would also work perfectly with sausage.

May Favourite Tomato Sauce Recipe

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