Search Recipes

Sausage Ragu


  • 4 Tbsp. extra-virgin olive oil
  • 4 oz. sausage, casings removed, crumbled
  • 2 cloves garlic, minced
  • 1/8 tsp. crushed red pepper flakes
  • 2 medium carrots, peeled, diced
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 2 cups diced canned whole Italian-style plum tomatoes, drained
  • 1 cup reduced sodium chicken broth
  • 1/2 cup Chianti OR other dry red wine
  • 1/2 cup chopped fresh basil
  • 12 oz. uncooked penne pasta
  • 1 cup freshly grated pecorino Romano cheese
  • Fresh basil leaves (optional)


  • 1. Cook sausage, garlic and red pepper flakes in oil in medium skillet on medium heat 4 minutes. Stir in carrots, onion and celery. Cook 2 additional minutes.
  • 2. Add tomatoes, broth, wine and chopped basil. Bring to a boil. Reduce heat to medium-low. Simmer 6 minutes.
  • 3. Meanwhile, cook pasta according to package directions for al dente; rinse, drain.
  • 4. Toss pasta with sausage mixture. Divide mixture between 6 plates. Sprinkle with cheese. Garnish with basil leaves and serve.
  • Nutritional information per serving: Calories 476; Total Fat 21g; Saturated Fat 6g;
  • Trans. Fat 0g; Cholesterol 28mg; Sodium 732mg; Total Carbohydrate 50g; Dietary Fiber 3g;
  • Total Sugars 6g; Protein 6g