Pasta with Sausage Ragu

Name: Pasta with Sausage Ragu
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1/2 , fennel bulb, stalks discarded, bulb cored and chopped coarse; 1/2 , onion, chopped coarse; 1 tablespoon, fennel seeds; 1 (28-ounce) can, whole peeled tomatoes; 2 pounds, sweet Italian sausage, casings removed; 1 tablespoon, extra-virgin olive oil, plus extra for drizzling; 1/2 teaspoon, table salt, plus salt for cooking pasta; 2 tablespoons, tomato paste; 4 , garlic cloves, minced; 1 1/2 teaspoons, dried oregano; 3/4 cup, red wine; , Pepper; 1 pound, pappardelle or tagliatelle; , Grated Parmesan cheese

109 comments

Appears in Cook's Country October/November 2016, Cook's Country TV

We wanted to pack all-day flavor into this sauce without spending all day on it.

SERVES4 to 6

TIME2 hours

has video

WHY THIS RECIPE WORKS

For our quick weeknight version of this typically long-cooked dish, we needed to develop flavor at every stage. After browning 2 pounds of Italian sausage, we added fennel, onion, and fennel seeds that we had finely chopped in the food proc...

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