This spicy sausage ragu was so delicious, I couldn’t wait to make it again. So I did… about a week after we made this batch. I agree, that seems too soon- but I wanted to make sure that this creation of ours wasn’t a fluke. I’m happy to report that it was not a fluke at all! This recipe is a new favorite of mine and I hope it becomes a new favorite of yours!
Here’s how you make it!
1 pound Campanelle Pasta
3 links of Spicy Italian Turkey Sausage
2 cloves of Garlic
Salt & Pepper
Crushed Red Pepper (optional)
Romano or Parmesan Cheese (for garnishing)
24 oz can of Crushed Tomatoes
Remove the sausage from it’s casing. Add to a hot saucepan with a little bit of olive oil.
Break up the meat as it cooks.
Meanwhile, peel your onion, garlic, and carrot.
In a food processor, chop the carrot and garlic.
Quarter the onion. Add it to the food processor.
Once the sausage has browned and cooked through, add the carrot and onion mixture.
Stir and saute for a few minutes until it is all incorporated.
Now add the crushed tomatoes. Season with salt, pepper, and a little thyme. If you want it very spicy, add a little bit of red pepper flakes, too. Stir together.
Cover and lower the heat to a simmer. Let it cook for at least 30 minutes.
Now is a good time to boil some water and cook the pasta.
The sauce will become nice and thick and sweet and spicy and awesome.
Enough adjectives for you?
Now it’s time for a Nolan trick. Add a little bit of sauce to your pasta and stir it in there. This will keep your leftover pasta from getting sticky or dry. If you even have leftovers 😉
Serve it up!
Isn’t that a beautiful plate of pasta?!
Add a little bit of cheese on top to complete the dish.