Pasta with Sausage Ragù

Cook Eat WorldEuropeanPasta with Sausage Ragù
By Published On: June 11th, 2021

For a ready-made burst of Italian flavour, harness all the wonder of Italian Sausages in my simple and super-tasty Sausage Ragù. Tangy tomatoes meet, sweet fragrant sausage for a wonderful combination of colour, fragrance and flavour.

Rigatoni pasta in a bowl with sausage cooked in tomato sauce

One of my regular go-to Italian dishes is this wonderful sausage ragù. Using all the pre-flavoured magic of good-quality Italian sausage. Italian sausage recipes generally feature pork and lots of tasty fennel - Italy on a plate! This is a great way to inject the flavour into your tangy tomato sauce and much less hassle than slaving over a traditional Italian meat sauce. Harness all the pre-made deliciousness of Italian sausage with this super tasty ragù sauce.

Italian sausage in a pile

Stuff you'll need

Making this simple ragù at home isn't taxing in the slightest. Here are some of the key ingredients you'll need - there's a full recipe below.

  • Italian Sausage - this is one of those times when I say, buy the best quality you can. They'll be the main flavouring, so you'll notice the difference. When you're out shopping for sausage, you might see sweet or spicy varieties. Either is fine, spicy Italian sausage doesn't tend to be that spicy (Even though Italians will warn you before eating!).
  • Canned Tomato - again, try and buy the best quality you can San Marzano tomatoes are excellent or my favourite tomato brand Mutti (not an ad!) - I use the polpa (pulp) style, but you can use chopped or whole and mash or blend them up.
  • Onion, celery & garlic - what's a tomato sauce without these?!
  • Fresh herbs - I mostly use fresh oregano, but also on occasion, basil, marjoram or sage. You can substitute with around 1-2 tsp of dried if you like.
  • Dry White Wine - I'll also drizzle in a little for flavour, but it's not essential.

A step by step guide

Here's how easy putting together this ragù together is...

  1. Remove the sausage skins
  2. Fry the onion, celery and garlic until soft
  3. Add the sausage and fry fir a little while
  4. Add some wine (if you like)
  5. Add the canned tomato and a little water
  6. Simmer for 30 mins and you're good to go.

What kind of pasta should I use?

This sausage ragu will be just fine with ANY kind of pasta, In this version I used Rigatoni but I often change it up. Here are some of my favourite pasta for sausage ragu.

Dried Pasta

Fresh pasta (learn how to make fresh pasta)

Rigatoni pasta in a bowl with sausage cooked in tomato sauce

More delicious pasta recipes

How to make Pasta with Sausage Ragù

Rigatoni pasta in a bowl with sausage cooked in tomato sauce

Pasta with Sausage Ragù

Rate this recipe

5 from 3 votes
Print Recipe Pin Recipe
Recipe by Lee
Course Appetizer, Main Course
Cuisine Italian
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings (adjustable) 4
Calories (per serving) | 949


  • 2 tbsp olive oil
  • ½ cup onion (diced)
  • 1 stalk celery (diced)
  • 3 garlic cloves (chopped)
  • 2 lb Italian sausage (sweet or spicy)
  • 2 tbsp oregano (fresh) or 1 tsp dried
  • 1 glass white wine (dry)
  • 2 cans tomato polpa (14 oz/400g cans)
  • salt & pepper
  • pasta (I used rigatoni)
  • Parmigiano Reggiano (finely grated)


  • Using a sharp knife, make a slit down the length of each sausage and peel off the sausage skins and discard. Set aside.
  • Over a medium heat, heat the oil in a large pan until just hot.
    Add the onion and celery and fry for 4-5 minutes until soft.
    Add the garlic and fry for 1-2 minutes.
  • Add the sausage meat and oregano and break up the meat with a wooden spoon. Let this fry for 3-4 minutes to brown all over. Break up any larger chunks of sausage with the spoon.
  • Pour in the white wine and let it sizzle for 1-2 minutes before adding the tomato. Stir in about 1/2 can of water and let it come to a simmer.
  • Reduce the heat to low and put on a lid - simmer the sauce gently for 30 minutes. Remove the lid and reduce for 5 minutes.
  • Season with salt & pepper (be careful not to over salt as the sausages could already be salted)

Making the pasta

  • Cook your chosen pasta to the pack instructions in salted water. Reserve a couple of cups of the cooking liquid then drain.
  • Spoon around 2-3 large spoonfuls of sauce per person into the pasta and about 1/2 cup - 1 cup of the pasta water. Stir well.
  • Serve from the pan or in separate bowls with plentiful grated fresh parmigiana Reggiano (parmesan)


Calories: 949kcal (47%) | Carbohydrates: 16g (5%) | Protein: 35g (70%) | Fat: 78g (120%) | Saturated Fat: 27g (169%) | Polyunsaturated Fat: 10g | Monounsaturated Fat: 38g | Cholesterol: 172mg (57%) | Sodium: 1965mg (85%) | Potassium: 1098mg (31%) | Fiber: 4g (17%) | Sugar: 7g (8%) | Vitamin A: 328IU (7%) | Vitamin C: 26mg (32%) | Calcium: 163mg (16%) | Iron: 6mg (33%)
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Rigatoni pasta in a bowl with sausage cooked in tomato sauce

Did you make this?

How did you go? Let me know in the comments below and be sure to tag @cookeatinsta at Instagram.

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