My heart goes to the people of Calgary who have been affected by the recent flood. I am thankful that my 25 year old son, who lives in Downtown Calgary, is fine and was one of those lucky people who didn’t have to evacuate their places. I heard heartwarming stories of how people in the community have stepped up to help others in need. I am glad my son lives in such a caring and helpful community.
These were my thoughts when I was preparing dinner the other day. It has also been raining here in Vancouver these last few days so I was making my comfort food, pasta. In this recipe, I used Gemelli, a simple shape of two strands of pasta twisted together. It is perfect pasta to go with the simple sausage ragu sauce. The twists and spirals shape of the pasta, along with the Italian sausages, white wine, canned diced tomatoes, parmesan cheese and fresh basil make this pasta dish very tasty and flavorful. Love it! 😀
Cooking Tips for Perfect Sausage Ragu
Start by choosing the right sausage. Italian sausage is a classic choice, but you can mix it up with spicy or sweet varieties depending on your taste. If you prefer a milder flavor, go for chicken or turkey sausage. Sauté the sausage in a bit of olive oil until it’s nicely browned. This step adds depth to the flavor, so don’t rush it. Once the sausage is cooked, remove it from the pan and set it aside. In the same pan, add chopped onions, garlic, and any other veggies you like, such as bell peppers or mushrooms. Sauté them until they are soft and fragrant. This will create a great base for your ragu. When you add the white wine, use a good-quality wine that you would enjoy drinking. The alcohol will cook off, leaving a rich flavor behind. Finally, let the sauce simmer for at least 20 minutes. This allows the flavors to meld together beautifully. If you have time, letting it simmer longer can deepen the taste even more.
Serving Suggestions and Variations
This sausage ragu pairs perfectly with Gemelli, but other pasta shapes like penne or rigatoni also work well. For a heartier meal, toss in some cooked spinach or kale just before serving. A sprinkle of red pepper flakes can add a nice kick if you enjoy some heat. You can also serve the ragu over polenta or even zucchini noodles for a low-carb option. To elevate the dish, finish it with a drizzle of good-quality olive oil and a generous shower of freshly grated parmesan cheese. For a side, consider a simple arugula salad dressed with lemon juice and olive oil. It adds a refreshing contrast to the rich ragu. If you have leftovers, they can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave. You can also freeze any leftover ragu for up to three months. Just thaw it overnight in the fridge before reheating. Enjoy your meal with a slice of crusty bread to soak up all that delicious sauce.
Frequently Asked Questions
What can I use instead of gemelli pasta?
If gemelli isn’t your thing, penne or fusilli are great alternatives. They both hold onto the sauce really well, so your dish will still be super flavorful.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just reheat it on the stove or in the microwave, adding a splash of water if it seems a bit dry.
Can I make this sausage ragu ahead of time?
Absolutely, you can make the ragu a day or two in advance. Just let it cool completely before refrigerating, and then warm it up on the stove when you’re ready to serve.
What should I serve with this dish?
A simple side salad or some garlic bread pairs perfectly with this ragu. It adds a nice crunch and complements the rich flavors of the pasta.
What are some common mistakes to avoid?
One common mistake is cooking the sausage too quickly, which can prevent it from browning properly. Take your time with that step, and don’t forget to season your veggies as you sauté them.
Quick Sausage Ragu with Gemelli
Ingredients
- 1 lb mild Italian sausages casings removed
- 1 lb gemelli penne or fusilli
- 1 tablespoon olive oil
- 1 onion chopped
- 3 garlic cloves minced
- ½ cup dry white wine
- 1 28-oz can diced tomatoes
- ½ cup grated parmesan cheese
- ¼ cup shredded fresh basil
- Salt and pepper to taste
Instructions
- Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add sausage and cook, breaking it into small pieces with a wooden spoon, until just cooked through, about 3 minutes.
- Add wine and cook until evaporated, about 5 minutes. Add tomatoes and their juice and bring to a simmer. Cook until sauce thickened, 8-10 minutes.
- While sauce cooks, cook pasta in salted boiling water until al dente. Remove ½ cup of cooking water, then drain pasta and return to pot.
- Add sauce, Parmesan cheese, and basil to pasta and toss to combine. Season with salt and pepper to taste, and add reserved cooking water as needed.
- Transfer to a serving plate and sprinkle with grated parmesan cheese.
- Enjoy!
Notes
Nutrition
I just made gemelli with parsley pesto and it was so good, but this also sounds wonderful. Barefoot Contessa said learn to make 10 dishes 3 different ways. You have 30 dishes. Another way to expand my repertoire. Thanks.
Hi Madonna,
My pleasure! Isn’t gemelli wonderful? It is my new favorite pasta now and I love Barefoot Contessa!! I used to watch her show all the time when my kids were little 🙂