Description
This comforting spaghetti dish features a rich Italian sausage ragout, simmered with red wine and tomatoes, perfect for a nourishing family meal.
Ingredients
Units
Scale
- 1 tablespoon extra-virgin olive oil
- 1/2 pound Italian sausage, casings removed, crumbled
- 3 garlic cloves, minced
- 1 medium red bell pepper, seeds and membranes removed, cut in 1/4 inch dice
- 2 teaspoons dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup dry red wine
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup chicken stock
- Salt and freshly ground black pepper, to taste
- 12 ounces spaghetti
- Freshly grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the crumbled sausage and sauté until golden brown, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate lined with paper towels, leaving the fat in the pan.
- Discard all but 1 tablespoon of fat from the skillet. Add the minced garlic and diced red bell pepper to the pan and sauté until the pepper is tender, about 5 minutes.
- Stir in the oregano and crushed red pepper flakes, cooking for an additional 1 minute until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3-4 minutes.
- Add the crushed tomatoes and chicken stock, stirring to combine. Return the sausage to the skillet, reduce the heat to low, and simmer the ragout for 20 minutes, stirring occasionally. Season with salt and pepper to taste.
- While the ragout is simmering, cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
- Add the cooked spaghetti to the ragout, tossing to coat. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
- Serve the pasta with freshly grated Parmesan cheese and garnish with fresh basil leaves.
Notes
For a spicier dish, increase the amount of crushed red pepper flakes. This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to loosen the sauce. Serve with a side salad or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8 grams
- Sodium: 950 mg
- Fat: 20 grams
- Carbohydrates: 65 grams
- Fiber: 5 grams
- Protein: 22 grams
- Cholesterol: 50 mg