Creamy sausage ragu recipe
Created by The Tesco Recipes team
Get ready for a flavour-packed dinner with our creamy sausage ragu – It's a perfect go-to recipe for a cosy and delicious meal! Use up your leftovers with this spicy sausage tart.
See method- Serves 4
- Takes 20 minutes
- 590 calories / serving
- Freezable
Ingredients
- 454g pack reduced-fat pork sausages
- 300g rigatoni
- 1 onion, finely chopped
- 2 celery sticks, finely sliced
- 125ml dry white wine
- ½ tsp fennel seeds
- pinch of crushed chillies (optional)
- 6 garlic cloves, chopped
- 15g fresh parsley, stalks and leaves separated, both finely chopped
- 150ml whipping cream
- 30g grated parmigiano reggiano
Each serving contains
- Energy
- 2475kJ 590.0kcal
- Fat
- 24g
- Saturates
- 12g
- Salt
- 1.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 60.2gProtein 27.1gFibre 5.7g
Method
- Heat a nonstick frying pan over a medium-high heat, squeeze the sausage meat out of their skins and crumble in. Fry for 5-6 mins, using a wooden spoon to break up the meat, until golden and crispy. Transfer to a plate with a slotted spoon and set aside.
- Cook the rigatoni to pack instructions. Drain well, reserving 200ml cooking water.
- Meanwhile, reduce the heat to medium-low and add the onion and celery to the empty sausage pan; fry for 5 mins until they begin to colour. Season, add the wine and bubble for 2 mins. Stir in the fennel seeds, crushed chillies (if using), garlic and parsley stalks. Cook for 1-2 mins until fragrant.
- Stir in half the reserved pasta cooking water, the cream and sausage meat, along with a good grinding of black pepper. Bring to a simmer, then reduce the heat to low and bubble gently for 3-4 mins until the sauce has thickened slightly. Add a splash of cooking water if it’s too thick, then stir in most of the parsley leaves and cheese.
- Set aside 250g ragu for the Spicy sausage tart (see recipe, linked above): leave to cool, then store in the fridge for up to 2 days. Stir most of the remaining sauce through the cooked pasta, then divide between bowls. Top with the remaining sauce, cheese and parsley to serve.
- Tip: Make the ragu the day before, leave to cool and chill in an airtight container. Reheat and add a splash more pasta water to loosen before serving.
- See more Sausage recipes
Freezing and defrosting guidelines
Freeze ragu only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
