Keyword cherry tomato, dinner, italian pasta, italian sausage, ragu, summer recipe
Servings 2people
Author Lokness
Ingredients
½tablespoonextra-virgin olive oil
1sweet Italian sausage(removed casing and crumbled into small pieces)
1cupgrape or cherry tomatoes
½red bell pepper(removed seeds and membranes, cut into ¼-inch dices)
2garlic cloves(minced)
½teaspoondried oregano
¼teaspoonred chili flakes
¼cupred wine
8ouncescanned San Marzano tomatoes(saved the juice)
1tablespoontomato paste
1small bay leaf
1teaspoonkosher salt
1teaspoonground black pepper
½teaspoonsugar(optional)
8ouncesspaghetti
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
I love using mix colors grape tomatoes. It brings more colors to the dish.