Sausage Ragù Pasta

Fresh Herbs, Spinach, and Ricotta

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant

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

Method

  1. 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.
  2. 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,