A quick, simple flavourful pasta sauce, courtesy of delicious Italian sausage. Learn how to create this wondeful Italian sauce that's perfect for any pasta night.
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)
Notes
Pasta types
I use whatever pasta I have at home so feel free to choose whichever. Some of my favourites include: Penne, Rigatoni, Rotini/Fussili (spirals), Cavatelli, Linguini, Spaghetti.
I'll also use fresh pasta too like Garganelli, Cavatelli, Pappardelle, Fettuccini, Mallorreddus and even gnocchi.
Serving, storing and suggestions
Serving - take a few spoonfuls and toss with cooked pasta along with a little pasta cooking water to loosen the sauce. Add a little grated Parmigiano Reggiano cheese too.
Alternative uses - This sauce makes a great sauce for lasagne too. Add spoonfuls between pasta sheets with some ricotta or béchamel sauce. You can also use it as an al forno sauce, just mix with 80% cooked pasta and add to an oven proof dish. Top with mozzarella and bake until bubbling and browned.
Fridge - ragù sauce can be refrigerated for up to a week.
Freezer - Freeze the sauce in portions in airtight containers and reheat in the microwave. Alternatively, defrost and reheat in a pan, ready to mix through pasta.