Bucatini with Sausage Ragù
Makes 2 quarts (950 g) sauce; 4 to 6 servings
For a twist on your typical meat sauce, start with seasoned sausage meat squeezed from its casings—a shortcut to deep flavor. Rosemary adds a hint of fresh herby/pineyness to the rich sauce. I like to make enough to eat right away with an extra quart to freeze for later. Always keep a frozen thaw-and-heat sauce in your freezer, which can be reheated in the time it takes to cook the pasta.
INGREDIENTS
- 2 tablespoons olive oil
- 1 pound (455 g) sweet Italian sausages, removed from casings
- 1 pound (455 g) spicy Italian sausages, removed from casings
- 1 small onion, finely chopped
- 1 medium carrot, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- Two 28-ounce (800 g) cans whole tomatoes
- One 6-inch (15 cm) sprig fresh rosemary
- 1 pound (455 g) long pasta, such as bucatini or spaghetti
- Grated Parmesan or Romano cheese for serving
- Freshly ground black pepper
DIRECTIONS
- Heat the oil in a 4- to 5-quart (3.8 to 4.7 L) saucepan over medium-high heat until it shimmers. Add the sausage and brown the meat, breaking it up into small pieces, until just cooked through, about 5 minutes.
- Add the onions, carrots, garlic, and tomato paste and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Stir in the tomatoes and rosemary, breaking up the tomatoes with the side of the spoon or with scissors, and bring to a boil. Reduce the heat, partially cover, and simmer, stirring occasionally, until the sauce thickens and reduces slightly, about 30 minutes.
- Meanwhile, bring a large pot of water to a boil. Salt it generously and add the pasta. Cook for 2 minutes shy of the package instructions; the noodles should be slightly soft but still with a firm chew to them.
- Drain the noodles, transfer to a serving bowl, and toss with a ladleful of sauce to coat them. Serve the pasta in bowls with the remaining sauce, grated cheese, and freshly ground pepper on top.
PANTRY
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