Sausage Ragù Pasta

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

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

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

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,