Sausage Ragù Pasta

Name: Sausage Ragù Pasta (Fresh Herbs, Spinach, and Ricotta)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 fresh tomatoes, diced, or 8 ounces (225 g) canned diced San Marzano tomatoes; 3 shallots, diced; 1 onion, diced; 4 cloves garlic, smashed; Sea salt; 1 tablespoon each chopped fresh parsley, basil, chives, and sage; ½ cup water; 10 ounces (280 g) pasta; 1 cup (240 ml) red wine; 2 tablespoons butter; 11 oz (310 g) baby spinach; 1 cup (240 ml) ricotta; Freshly ground black pepper; 1 pound (455 g) loose sausage, spicy or mild according to preference; 2 tablespoons olive oil

Fresh Herbs, Spinach, and Ricotta

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

A nice dish for an autumn eve. The sauce is a quick ragù consisting of sausage (I like the spicy variety, but you can go with mild if you prefer). The spinach adds a fresh and colorful flavor that perks up the sausage. The tomatoes may be either fresh or canned; you can decide at the last minute.

Ingredients

2 tablespoons olive oil
1 pound (455 g) loose sausage, spicy or mi

Americas
Europe
Italy
United States
Starter
California
Mediterranean
Pasta
New York
Autumn

Method

In a heavy saucepan, heat the oil and sausage over medium heat and sauté until the sausage is really brown. Remove the sausage from the pan and set aside.
To the pan, add the onion, garlic, and shallots; cook for 5 minutes. Add the tomatoes and reintroduce the sausage. Add the wine. Cook until the wine has disappeared, then add the cold water. Bring to a boil,