Rosé Sausage Ragu with Pasta – Easy & Elegant Weeknight Dinner

 

I had a quantity of bulk Italian Sausage meat that needed using up over the weekend and decided to make a quick, easy and delicious Rosé Sausage Ragu sauce.  The term Rosé merely refers to the slightly pinkish color of the sauce, due to the use of cream in the finish.

This is a really simple sauce, which goes together quickly and easily. It doesn't require the long slow cooking of a traditional ragu, and yet you still get a really tasty sauce.  This is perfect for those times when you want something delicious for your supper, but you don't want to have to put in a lot of time and effort!

 

This sauce for this pasta dish tasted every bit as rich and indulgent as a more traditional sauce, despite it having not simmered for ages.   It was thick and rich and went very well with some spaghetti that I cooked.

A knob of butter added at the end added a bit of naughtiness that went down really well.  There is also some grated cheese in the sauce, adding an additional flavor boost.   I also made sure to use the very best crushed tomatoes for the sauce that I could buy. A good Italian brand.  I don't know what it is about Italian tomatoes, but they taste so much better than the rest. Perhaps it is that hot Italian sunshine!

In any case this was exceptionally delicious.  We enjoyed it in heated bowls with more cheese sprinkled on top and a cheeky side of homemade garlic toast.  A salad was also enjoyed although not shown in the photograph. There were no leftovers.  Every scrap of that tasty sauce was enjoyed to the nth degree! It was so tasty, and we were so greedy!

 

INGREDIENTS NEEDED

TO MAKE

ROSE SAUSAGE RAGU

Simple ingredients. There is nothing too complicated here. Don't forget to read the additional notes below for further information.

For the Sauce:

• 9 ounces (250g) mild Italian sausage, bulk, if in cases, remove and discard the cases
• 1/2 TBS light olive oil
• 1 medium carrot, peeled and grated
• 1 shallot, peeled and finely minced
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1 (14oz/420g) tin of crushed tomatoes with garlic and onion
• 3/4 cup (180ml) beef broth
• pinch chili flakes
• salt and pepper to taste
• 1/4 cup (60ml) cream
• 2 TBS grated Parmesan Cheese
• 1 TBS butter

To serve

• 6 ounces/170g dry spaghetti pasta, cooked to al dente and drained
• 2 TBS grated Parmesan Cheese

 

I had bulk mild Italian sausage, but if you cannot get that, just use mild Italian sausage links with the skins removed and discarded. 

Don't leave the peel on your carrots. It has a tendency to darken and turn black. I am always perplexed when I see people leaving the skins on, no matter how well washed they are.

Use Italian seasoning that has a mix of herbs such as parsley, oregano, basil, sage, etc. in it.  Fennel seed is also very nice.

Make sure you use garlic powder and NOT garlic salt!

Crushed tomatoes are thicker than chopped tomatoes. You can use chopped tomatoes in tomato juice, but your sauce may not have the right consistency.

I used whipping cream and grated my own Parmesan cheese. I also used salted butter as that is all I keep in my house for the most part.

 

HOW TO COOK

ROSE SAUSAGE RAGU

This simple sauce goes together very quickly and simply.  It is very uncomplicated which is what I like these days.

1. Heat the oil in a saucepan over medium heat. Crumble in the sausage meat. Cook, breaking it up, until no pink remains. (I have one of those hard plastic star shaped meat chopper things with a handle which you use to separate the meat as it browns. It works a charm.)
2. Add the carrots and shallots. Cook for a further 3 to 4 minutes until they begin to soften. (Don't allow to brown.)
3. Stir in the Italian seasoning, garlic powder, crushed tomatoes, chili flakes (if using) and beef stock. Bring to a simmer. (I used reconstituted Better than Boullion Beef.)
4. Once simmering, reduce to medium low and simmer for 10 minutes, stirring occasionally, until the sauce begins to thicken. 
5. Whisk in the cream. (If you think it is a bit too thick, you can add a bit of the pasta water to thin it.)
6. Remove from the heat. Add the spaghetti noodles, Parmesan cheese and butter. Toss to combine until the butter melts and the spaghetti is coated. (This is a very quick process.)
7. Divide between two heated pasta bowls. Sprinkle with the remaining parmesan cheese and serve immediately.

 

WHAT TO SERVE 

WITH 

ROSE SAUSAGE RAGU 

This is delicious served with garlic toast and a mixed salad on the side.  You can very easily make your own garlic toast using any kind of bread. I have a brilliant recipe here which uses any kind of bread.  On this particular day I used sourdough bread and added a mix of cheese to the top.

For the salad I recommend one with your favorite kind of lettuce, torn, some chopped tomatoes, spring or red onions and a simple vinaigrette dressing. Croutons are optional.

 

FREQUENTLY ASKED QUESTIONS

DO I NEED TO USE ITALIAN SAUSAGE?

No, you don't. Feel free to use the equivalent amount of ground beef, ground turkey, or ground chicken. 

CAN I USE HOT ITALIAN SAUSAGE?

Yes, you can. Just make sure you don't add the optional chili flakes as they will probably not be needed.

MUST I USED SPAGHETTI NOODLES?

You can use the equivalent amount of any kind of pasta. Even gluten free. I do recommend using any pasta that will cling to the sauce nicely.

CAN THIS BE DOUBLED SUCCESSFULLY?

Absolutely.  You may double all of the ingredients. It may take slightly longer to cook however.

CAN THIS BE FROZEN?

Yes, this can be frozen in an airtight container for up to three months.  There is a slight risk that the cream may cause the sauce to split, however. Thaw and then reheat gently to serve.

 

A FEW OTHER

PASTA RECIPES FOR YOU TO ENJOY

We love pasta in this house. It's a great way to stretch protein and is hearty and delicious!

BOW TIE PASTA WITH SPROUTS AND BACON - Pasta, sprouts and bacon are three of my absolute favorite things, so I just love this dish. Its a very simple recipe and goes together really quickly if you have all of your ingredients prepped and ready to go. The sprouts get all caramelized on the edges, which I really love. Crisp salty bacon and those nutty crispy-tender sprouts in a creamy sauce with plenty of cheese scattered over top! What's not to love about this! 

CHEESY TUNA SKILLET PASTA - This is a fabulously tasty skillet meal.  It goes together really quickly and is done in about 15 minutes time maximum. While it is cooking you can be putting together a nice salad to serve on the side. Easy peasy. It's like your favorite Tuna Casserole, or Tuna Helper, I guess. Cooked on top of the stove, all in one dish. Again, no fuss, no muss.

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Yield: 2 servings

Author: Marie Rayner

Rosé Sausage Ragu

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Rich, delicious, quick and easy. What more could you want?

Ingredients

For the Sauce:

• 9 ounces (250g) mild Italian sausage, bulk, if in cases, remove and discard the cases
• 1/2 TBS light olive oil
• 1 medium carrot, peeled and grated
• 1 shallot, peeled and finely minced
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1 (14oz/420g) tin of crushed tomatoes with garlic and onion
• 3/4 cup (180ml) beef broth
• pinch chili flakes
• salt and pepper to taste
• 1/4 cup (60ml) cream
• 2 TBS grated Parmesan Cheese
• 1 TBS butter

To serve

• 6 ounces/170g dry spaghetti pasta, cooked to al dente and drained
• 2 TBS grated Parmesan Cheese

Instructions

1. Heat the oil in a saucepan over medium heat. Crumble in the sausage meat. Cook, breaking it up, until no pink remains.
2. Add the carrots and shallots. Cook for a further 3 to 4 minutes until they begin to soften.
3. Stir in the Italian seasoning, garlic powder, crushed tomatoes, chili flakes (if using) and beef stock. Bring to a simmer.
4. Once simmering, reduce to medium low and simmer for 10 minutes, stirring occasionally, until the sauce begins to thicken.
5. Whisk in the cream.
6. Remove from the heat. Add the spaghetti noodles, Parmesan cheese and butter. Toss to combine until the butter melts and the spaghetti is coated.
7. Divide between two heated pasta bowls. Sprinkle with the remaining parmesan cheese and serve immediately.

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