Ragù Di Salsiccia with Tajarin

Ingredients - Serves 4

• Salt and pepper - To taste
• Parmesan cheese - 1/2 cup, grated
• Tajarin pasta - 1 pound
• Canned tomatoes - 1 can (28 ounces), crushed
• Red wine - 1 cup
• Tomato paste - 2 tablespoons
• Celery - 1 stalk, finely chopped
• Carrot - 1, finely chopped
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons
• Italian sausage - 1 pound

Let's Get Started

1. In a large skillet, heat the olive oil over medium heat. Add the sausage and cook until browned. Remove the sausage from the skillet and set aside.
2. In the same skillet, add the onion, garlic, carrot, and celery. Cook until the vegetables are soft, about 5 minutes.
3. Add the tomato paste and cook for another 2 minutes.
4. Add the red wine and scrape the bottom of the skillet to loosen any browned bits. Cook until the wine has reduced by half.
5. Add the crushed tomatoes and the cooked sausage back to the skillet. Season with salt and pepper. Reduce the heat to low and simmer for 45 minutes.
6. While the ragù is simmering, cook the tajarin pasta in a large pot of salted boiling water until al dente. Drain the pasta, reserving 1 cup of the pasta water.
7. Add the cooked pasta to the skillet with the ragù. Toss to combine, adding the reserved pasta water as needed to loosen the sauce.
8. Serve the pasta with a sprinkle of grated Parmesan cheese on top.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 700
• Fat: 35g
• Carbs: 60g
• Protein: 30g
• Sodium: 1500mg
• Sugar: 5g