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When it comes to this penne pasta with spicy sausage ragu recipe, we aren't just cheating a little, were cheating all over the place. Really, that's it - brown and simmer. Oh, you do have to boil some penne pasta, but I think you can find a way to work that into your busy schedule.

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Alright, don’t linger, let’s approach this spicy sausage ragu pasta formula with 16 components which are absolutely easy to have, and we have to process them at the very least through 7 tips. You should invest a while on this, so the resulting food could be perfect.

Ingredients Spicy Sausage Ragu Pasta:

1. Provide 1 tbsp of olive oil
2. Get 300 g for pork sausages, casings removed
3. Need 1 onion, finely chopped
4. Need 1 of carrot, finely chopped
5. Get 1 celery stick, finely chopped
6. Make ready 2 for garlic cloves, finely chopped
7. Take 1 of fresh chilli, finely chopped
8. You need 400 g - tin of chopped tomatoes
9. Take 1 tsp - soft brown sugar
10. Give 1 tsp tomato puree
11. Take 1 tbsp for balsamic vinegar
12. You need Splash of red wine
13. Make ready 1 tsp of dried chilli flakes (adjust according to your preference)
14. Give 400 g for fusilli or spirali pasta
15. You need of Basil
16. Give Parmesan

Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve. While the sauce is simmering, cook the pasta in boiling salted water according to the packet instructions.

Spicy Sausage Ragu Pasta process:

1. Heat up the olive oil in a large non-stick pan. Once the oil is hot, add the sausages and fry for a couple of minutes. Add the chopped onion, garlic, celery, carrot and chilli to the sausages and fry on a low/medium heat until the onion and celery are transparent and soft.
2. Add the tin of chopped tomatoes. Add some water to the empty tin and swish around to use up the excess tomato sauce and add to the sauce. Add the brown sugar, tomato puree, balsamic vinegar, chilli flakes and red wine to the sauce. Stir and then leave to simmer and reduce (no lid and stir only occasionally).
3. While the sauce is simmering, put a large pot of water on to boil. Add salt to season the water.
4. Once the water has reached boiling point, add the dried pasta and cook according to packet instructions (usually 9-11 mins).
5. Finely chop a couple of handfuls of basil and add to the sauce. Keep some aside to sprinkle over the final dish.
6. Using a spoon or ladle, take a couple of spoonfuls of the starchy water from the boiling pasta and add to the sauce. This will add liquid whilst helping to thicken the sauce. The sauce should now be a good consistency (you can check by seeing if it covers the back of a wooden spoon).
7. Once the pasta has cooked, drain and add to the sauce. And mix in. Serve in bowls with grated parmesan and the remaining basil sprinkled over the top. Bon appetit!

Once cooked, drain the pasta, reserving some of the cooking water, and stir the pasta through the sauce, adding some of the pasta water to loosen it if the. Any short, tubular pasta will work with this meaty ragu–just make sure to cook it al dente for texture. Purée tomatoes with juices in processor; set aside. This easy tomato sausage ragu recipe for homemade pasta sauce will make you think twice about pulling out a can of tomatoes. Meanwhile, cook the pasta according to the package instructions.

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