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Spaghetti with Sausage and Grape Tomato Ragu

Course Main Course
Cuisine Italian
Keyword cherry tomato, dinner, italian pasta, italian sausage, ragu, summer recipe
Servings 2 people
Author Lokness

Ingredients

  • ½ tablespoon extra-virgin olive oil
  • 1 sweet Italian sausage (removed casing and crumbled into small pieces)
  • 1 cup grape or cherry tomatoes
  • ½ red bell pepper (removed seeds and membranes, cut into ¼-inch dices)
  • 2 garlic cloves (minced)
  • ½ teaspoon dried oregano
  • ¼ teaspoon red chili flakes
  • ¼ cup red wine
  • 8 ounces canned San Marzano tomatoes (saved the juice)
  • 1 tablespoon tomato paste
  • 1 small bay leaf
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon sugar (optional)
  • 8 ounces spaghetti
  • Parmesan cheese
  • Salt
  • Ground black pepper

Instructions

  • In a medium pan over medium heat, heat the olive oil. Add sausage and cook until golden brown. Remove sausage and place on a plate lined with paper towels. Leave ½ tablespoon fat in the pan. If there isn’t enough fat, use olive oil.
  • Add cherry tomatoes, red bell pepper, garlic, dried oregano, and chili flakes. Cook for 2 minutes. Pour the wine and bring to a boil. Simmer until the liquid has reduced by half. Stir in the canned tomatoes with juice, tomato paste and bay leaf. Season with salt and pepper. Cover with a lid and simmer for 30 minutes. Add sugar. Taste and adjust.
  • Meanwhile, bring a large pot of water (salted) to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Drain and transfer to serving plates. Scoop ragout over the pasta and top with Parmesan cheese. Serve immediately.

Notes

  1. I love using mix colors grape tomatoes. It brings more colors to the dish.
(Adapted from Taste Food)