Italian Sausage Ragu

Here is my new recipe of the week that I tried last night. YUM! It was actually very good.

If you can find tomato paste in a tube at your grocery story - buy it! It lasts forever! I finally found the tube at one of the grocery stores over here in Appleton. I am pretty sure I danced and screamed when I found it! I had been looking for so long!

1/2 lb. dry penne or ziti
1/2lb. bulk Italian sausage (if bulk isn't available, simply remove the casing from link Italian sausage.)
3/4 cup yellow bell pepper, diced
1/2 cup onion, diced
2 t. tomato paste
2 t. garlic, minced
1/2 cup dry white wine (I used chicken stock - don't have [or like] wine)
1 can diced tomatoes in juice (14 oz.)
1 t. sugar
Pinch red pepper flakes
Salt to taste
1/4 cup chopped fresh parsley
Grated Parmesan

Bring a large pot of salted water to a boil for the penne.

Cook pasta according to package directions; drain and set aside.

Brown the sausage in a large saute pan over medium-high heat for 5 minutes, crushing it into small pieces using a potato masher. Add the bell pepper and onion, cook 5 minutes.

Stir in tomato paste and garlic. Saute 2 minutes, stirring frequently.

Deglaze with wine (or chicken stock), then increase heat to high and cook until liquid is nearly evaporated. Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.

Season ragu with salt, stir in parsley, and serve over penne. Garnish each serving with Parmesan.

Yield: 3 cups ragu, 4 cups pasta

Cuisine at Home - October 2007