Rachaels Pasta With Sausage Ragu Food

RACH'S PASTA WITH SAUSAGE RAGU IS FAST, EASY + DELICIOUS

Steps:

• Heat a large Dutch oven over medium-high heat with olive oil, 2 turns of the pan, add carrot, onion, celery, garlic, salt and pepper
• Sweat the vegetables to soften 5-7 minutes
• Split the sausages from their casings and remove the meat
• Add the sausage and pork to the pot and break up with a wooden spoon or fork to lightly brown and crumble
• Add the sage and tomato paste, stir until fragrant, about 1 minute
• Add wine and let it absorb, add stock and tomatoes and lower heat to simmer
• Bring a large pot of water to boil for pasta
• Salt water and cook the pasta 1 minute less than package directions
• Reserve about ¾ cup starchy cooking water and drain pasta
• Toss pasta with sauce and cooking water to combine, add grated cheese or ricotta if you prefer a very creamy presentation

SPICY SAUSAGE BOLOGNESE WITH PAPPARDELLE

Steps:

• In a Dutch oven or medium pot heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the sausage and brown and crumble. Add the garlic, carrots, celery and onions, and cook to soften, 10 minutes. Stir in the wine and let it absorb, then add the stock, tomatoes, cinnamon, clove and nutmeg. Bring the sauce to a bubble. Season with salt, and then stir in the basil. Simmer gently for about 15 minutes, stirring occasionally. Cool the sauce and store for a make-ahead meal.
• Reheat over medium heat and stir in the milk, cooking until well incorporated.
• Heat a large pot of salted water to boil, and then cook the pappardelle to al dente. Reserve a cup of the starchy cooking water just before draining the pasta.
• Return the pasta to the drained pot and toss with half of the sauce and some starchy water. Serve the pasta in shallow bowls topped with extra sauce and some grated Pecorino-Romano.

PASTA WITH PUMPKIN AND SAUSAGE

Steps:

• Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
• Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
• Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
• Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
• Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

RACHAEL RAY'S SPICY LINGUINI WITH ITALIAN SAUSAGE

Steps:

• Bring a large pot of water to a boil and cook pasta.
• In a large pan, add olive oil using med/high heat. Brown sausage.
• Add diced pepper and diced garlic to sausage mixture. Cook 2 minutes.
• Add tomatoes to sausage mixture. Put a lid on the pan to help the skins of tomatoes burst. Cook about 8 minutes.
• Add arugula to the mixture and stir until it wilts down.
• Drain pasta and mix with sausage mixture.
• You can add about 1/3 cup of cream if you wish, or use some of the pasta water to thin the sauce at this point.
• Add salt and pepper to taste.
• .Enjoy!

SAUSAGE RAGU

Steps:

• Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
• Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
• Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.