This Rustic Italian Sausage Ragù with Torn Pasta is a hearty, comforting dish that brings the flavors of Italy to your table. With rich, savory sausage, aromatic herbs, and tender, hand-torn pasta, this recipe is perfect for cozy dinners or impressing guests with a homemade Italian masterpiece. Below is a simple yet flavorful recipe that’s sure to become a favorite.
Ingredients :
1 lb Italian sausage (mild or spicy, casing removed
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, finely diced
1 celery stalk, finely diced
1 (28 oz) can crushed tomatoes
1/2 cup dry red wine (optional, for depth of flavor)
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional, for heat)
Salt and black pepper, to taste
1 lb fresh lasagna sheets or homemade pasta dough
1/2 cup grated Parmesan cheese, for serving
Fresh basil or parsley, chopped, for garnish
Method :
Prepare the Ragù Base: Heat olive oil in a large, heavy-bottomed pot over medium heat. Using a wooden spoon, break up the Italian sausage and add it.Cook until browned, 5 to 7 minutes. Remove excess fat if desired, leaving about 1 tbsp in the pot for flavor.
Sauté the Aromatics: Add the onion, carrot, and celery to the pot. Cook for approximately 5 minutes, stirring periodically, until aromatic and softened. Add the garlic and cook for another minute.
Build the Sauce: Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Pour in the red wine (if using) and let it simmer for 2-3 minutes until slightly reduced. Add the crushed tomatoes, oregano, basil, red pepper flakes, and a pinch of salt and pepper. Stir well to combine.
Simmer the Ragù: Reduce the heat to low and let the sauce simmer gently for 25-30 minutes, stirring occasionally. This allows the flavors to meld into a rich, savory Italian sausage ragù. Taste and adjust seasoning as needed.
Prepare the Torn Pasta: If using fresh lasagna sheets, tear them into irregular, bite-sized pieces for that rustic texture. If making homemade pasta, roll out the dough to about 1/8-inch thickness and tear into similar pieces. Set aside.
Bring a big saucepan of salted water to a boil in order to cook the pasta. Add the torn pasta and cook for 2-4 minutes (fresh pasta cooks quickly). Drain, reserving 1/2 cup of pasta water.
Combine and Serve: Add the cooked pasta to the ragù, tossing gently to coat. To get the right consistency if the sauce is too thick, add a little of the pasta water you set aside. Serve hot, topped with grated Parmesan and fresh basil or parsley for a vibrant finish.