Comforting Ragu

Comforting Ragu

For me these days pasta is a special occasion only affair. So I love to treat myself and my guests to a little pasta supper. This sausage ragu is always a crowd pleaser. Everyone will think you’ve had this simmering on the stove for hours, thanks for our secret ingredient – the butter.

enough for 2
for the pasta:
2-4 good quality pork sausages
1 can tomatoes (400g / 14oz)
2 large knobs butter
200g (7oz) rigatoni or other dried pasta

for the salad:
1 tablespoon sherry vinegar
2 handfuls washed rocket (arugula)
parmesan shavings, to serve

1. sauce: Place a large frying pan or skillet on a very high heat. Add a little olive oil and crumble the sausage meat into the pan, removing the skins as you go.

2. pasta: Bring a medium saucepan of salted water to the boil.

3. sauce: When the sausage meat is well browned add the tomato and butter and reduce heat for the sauce to simmer away while the pasta cooks.

4. pasta: Add pasta to the boiling water and cook according to the packet directions.

5. salad: Combine vinegar with 3 tablespoons extra virgin olive oil. Season and place salad leaves on top. Top with the shaved parmesan and take to the table.

6. When the pasta is al dentle, drain and return to the pan. Toss in a few tablespoons of sauce to coat the pasta. Divide between two warm bowls and top with extra sauce.

Prepare Ahead?

Feel free to make the sauce up to a week in advance, it’s flavour will improve with age. Everything else is best left to the last minute.

Leftover Potential

Will keep in the fridge for a few days but the salad wilt down.

Variations

seafood – skip the sausages and toss a few handfuls of peeled cooked prawns (shrimp) at the end.

vegetarian – tofu will work in place of the sausages. Just crumble firm tofu into the pan. You could also use cooked chickpeas or beans instead of sausage.

dairy-free – replace the parmesan in the salad with finely shaved brail nuts or sliced almonds. And use olive oil instead of the butter.

vegan – skip the parmesan as per the dairy-free option and wilt a few handfuls of baby spinach into the saue before serving.

pappadelle – for an even more special treat, either make fresh pappadelle instead of the dried pasta or use store bought fresh lasagne sheets cut into fat ribbons – check the packet for cooking instructions but fresh pasta generally only takes a few minutes.

gluten-free – serve the sauce on a bed of pan fried butter beans or other white beans. OR serve on a bed of washed baby spinach leaves.

carb lovers / more substantial – serve on pasta.

paleo (grain, legume & dairy-free) – serve ragu on a bed of baby spinach. Shaved almonds for parmesan.

Waste Avoidance Strategy

sausages – freeze em.

canned tomatoes, pasta, vinegar – pantry.

butter – keeps in the fridge for months. can be frozen.

rocket (arugula) – use for another meal. Or pop in the freezer will wilt when defrosted but will still be edible.

parmesan – keep wrapped in baking paper inside an airtight container in the fridge for months. Can be frozen.

Problem Solving Guide

bland – season with salt and serve with extra parmesan.

pasta sticking together – remember to stir the pasta a few times to prevent sticking. Especially important in the initial stages of cooking.

pasta gluey – sounds like overcooked pasta. Next time set the timer for a minute or two earlier than the packet says.

back to Stress-Free Entertaining overview page