Rigatoni with Sausage Ragu


I am always ready for a delicious bowl of pasta, especially when it's ladled with a tantalizing sauce. But a full-flavored bowl doesn't s always require a lot of time. Rigatoni with Sausage Ragu comes together quickly thanks to a short-cut and can rival any long-time simmered sauce. I use Italian Hot Sausage for a little kick, though it's less spicy sibling will do for great flavor. Each bite of the chewy pasta and savory sauce, with meaty bits, is just about as good as it gets for me.


Ingredients for Rigatoni with Sausage Ragu:


1 pound rigatoni, cooked according to package instructions

1 pound Hot Italian Sausage, casings removed

1/2 pound ground pork

4 cups (32 ounces) purchased sauce

1 onions, finely diced

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon kosher salt


Serve with grated parmesan cheese


Time-Saving Tip: Prepare the sauce a day in advance and gently reheat before serving.


Let's see what we need.


We're ready to cook.


Add the oil to a pot and saute the onions for a few minutes. When tender, stir in the garlic.


Add the sausage, pork, and seasonings. Cook until the meat is no longer pink.

Pour in the sauce, stir, and simmer 25 minutes.


Drain the pasta and toss it with the sauce. Warm over low heat until heated through.


It's ready! Rigatoni with Sausage Ragu is comfort food at it's best. And it is especially delicious and so easy to prepare that this is a 5-star meal.

Enjoy!


Rigatoni with Sausage Ragu:


  • 1 pound rigatoni, cooked according to package instructions

  • 1 pound Hot Italian Sausage, casings removed

  • 1/2 pound ground pork

  • 4 cups (32 ounces) purchased sauce

  • 1 onions, finely diced

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon kosher salt


  • Serve with grated parmesan cheese

  • Add the oil to a pot and saute the onions for a few minutes. When tender, stir in the garlic.

  • Add the sausage, pork, and seasonings. Cook until the meat is no longer pink.

  • Pour in the sauce, stir, and simmer 25 minutes.

  • Drain the pasta and toss it with the sauce. Warm over low heat until heated through.

  • Time-Saving Tip: Prepare the sauce a day in advance and gently reheat before serving.


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