spicy sausage ragu

Ingredients

• Servings: 4
• 1 pound spicy italian sausage, casing removed
• 1 tablespoon fresh parsley, minced
• 1/2 cup dry white
• 1/4 cup heavy cream
• 3 1/2 cups tomato sauce
• 1 cup water
• 14 1/2 ounces dry penne pasta
• 1 cup finely grated parmigiano-reggiano cheese

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 35 mins

Ready Time: 1 hr 45 mins


• cook sausage in a dutch oven over medium heat until browned, about 15 minutes.
• stir in parsley and cook for about 2 minutes.
• stir in white and cook until the has nearly evaporated, 3 to 5 minutes.
• stir in heavy cream, increase heat to high and bring to a boil. stir in marinara sauce and water and return to a boil. reduce heat to low and simmer sauce for 1 hour.
• fill a large pot with lightly salted water and bring to a boil. stir in penne, and return to a boil. cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
• combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
• serve pasta and sauce topped with grated parmigiano-reggiano.