Simple Sausage Ragù Pasta
Simple sausage ragù pasta made with ground sausage, tomatoes, and herbs—one of the best sausage pasta recipes for quick dinner ideas and easy, flavorful pasta dinners.
Equipment
- Large Pot
- large skillet
Ingredients
- 12 ounces buccatini pasta or pasta of your choice
- 1 pound italian sausage
- 1 tbsp extra-virgin olive oil
- 1 medium onion , chopped
- 2 cloves garlic , minced
- 14 ounces canned whole tomatoes
- 1/4 cup stock
- 1/4 cup parmesan , grated
- 1/2 cup cherry tomatoes , halved
- salt and black pepper
- 1 tsp dried oregano
- 1 sprig rosemary
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until almost al dente. Reserve some pasta water, then drain.
- Heat olive oil in a wide pan over medium heat. Add the sausage with a sprig of rosemary, breaking it up gently and letting it brown properly to develop flavor.
- Season lightly with salt and pepper, then add the chopped onion. Cook until soft and slightly sweet, allowing it to blend into the base.
- Add the crushed tomatoes and cherry tomatoes, stirring gently and letting them soften and break down while keeping some texture.
- Pour in a small splash of stock to loosen the sauce, then let it simmer gently for 15–20 minutes until slightly reduced and balanced.
- Add the drained pasta directly to the sauce and toss over low heat so it absorbs the flavors and finishes cooking.
- Stir in grated parmesan and a pinch of dried oregano. Adjust the consistency with a little reserved pasta water if needed, then serve immediately.
Notes
- Brown the sausage properly
Let it develop deep color before stirring too much. This is where the main flavor comes from. - Keep the sauce loose
Use a splash of stock or pasta water to maintain a silky consistency that coats the pasta, not weighs it down. - Finish pasta in the sauce
Always combine the pasta with the ragù at the end so it absorbs the flavor and comes together as one dish.