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Rachael's Pasta with Sausage Ragu

Rachael's Pasta with Sausage Ragu


  • 2 tablespoons extra-virgin olive oil, EVOO

  • 1 carrot, peeled and grated or finely chopped

  • 1 onion, finely chopped

  • 1 rib celery with leafy tops, finely chopped

  • 4 cloves garlic, chopped or thinly sliced

  • Salt and pepper

  • ½ pound sweet sausage with fennel

  • ½ pound hot sausage

  • ½ pound ground pork

  • 2 tablespoons sage, finely chopped

  • 3 tablespoons tomato paste

  • 1 cup red wine

  • 1 cup chicken stock

  • One 14-ounce can Italian crushed tomatoes, or 2 cups passata

  • 1 pound Gigli Toscani, campanelle or other short-cut pasta

  • Grated pecorino cheese, and/or sheep’s milk ricotta


Heat a large Dutch oven over medium-high heat with olive oil, 2 turns of the pan, add carrot, onion, celery, garlic, salt and pepper. Sweat the vegetables to soften 5-7 minutes. Split the sausages from their casings and remove the meat. Add the sausage and pork to the pot and break up with a wooden spoon or fork to lightly brown and crumble. Add the sage and tomato paste, stir until fragrant, about 1 minute. Add wine and let it absorb, add stock and tomatoes and lower heat to simmer.

Bring a large pot of water to boil for pasta.

Salt water and cook the pasta 1 minute less than package directions. Reserve about ¾ cup starchy cooking water and drain pasta. Toss pasta with sauce and cooking water to combine, add grated cheese or ricotta if you prefer a very creamy presentation.