Best 7 Italian Tomato Sausage Ragu With Penne Recipes

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Italian tomato sausage ragu with penne is a hearty and soul-satisfying dish that is perfect for a weeknight meal. This meal is a representation of rustic Italian flavor that can be made in your kitchen with simple ingredients. The rich and savory ragu is made with sweet Italian sausage, tomatoes, garlic, onions, and herbs. The penne pasta is cooked al dente and tossed with the ragu, creating a dish that is both comforting and delicious. Serve this dish with a side of crusty bread and a glass of red wine for a complete and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN TOMATO SAUSAGE RAGU WITH PENNE



Italian Tomato Sausage Ragu With Penne image

I use Chianti wine for this recipe but any good dry red wine will do, this can be made using a mixture of ground beef and pork but Italian sausage meat is so much better --- if possible prepare this a day ahead and refrigerate to allow flavors to blend just rewarm on top of the stove

Provided by Kittencalrecipezazz

Categories     Penne

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
12 ounces Italian sausages, casings removed (can use more)
1 -2 tablespoon fresh minced garlic
2 teaspoons red pepper flakes (you can use more if you like spicy)
1 teaspoon dried oregano (optional or adjust to suit heat level)
2 -3 carrots, peeled and cut into about 1/2-inch cubes
1 large onion, chopped
1 celery, finely chopped
3 cups whole canned tomatoes, finely chopped (I use one 28-ounce can of whole tomatoes, drained then chop the tomatoes)
1 cup chicken broth (more if needed)
1/3 cup dry red wine
1/2 cup chopped fresh basil
salt & freshly ground black pepper (to taste)
12 ounces penne pasta
1 1/2 cups grated parmesan cheese (or to taste)

Steps:

  • In a large skillet heat oil over medium heat.
  • Add in the sausage meat, garlic, oregano and pepper flakes; sauté until brown, breaking up the meat with a fork (about 7 minutes).
  • Add in finely chopped carrots, onion and celery; sauté for about 10 minutes.
  • Mix in chopped tomatoes; reduce heat, cover and simmer about 20 minutes, stirring occasionally.
  • Add in 1 cup broth and wine; simmer uncovered until liquid is slightly reduced (about 20 minutes).
  • Add in the fresh basil; cover and simmer until the veggies are very tender, stirring occasionally.
  • Continue to simmer for about 45-50 minutes, adding in more broth by about 1/4 cup if the liquid evaporates to quickly, and cook until the Ragu thickens to desired consistency.
  • Season with salt and pepper to taste.
  • Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but reserve about 1/2 cup cooking water.
  • Return the pasta to the pot; add in the Ragu; mix to combine.
  • Add in about 1/2 - 3/4 cup Parmesan cheese and 2-3 tablespoons olive oil; mix to combine.
  • If the mixture seems too dry then add in some of the reserved cooking water from the pasta.
  • Season with more salt and pepper.
  • Divide on plates and top with more cheese.

Nutrition Facts : Calories 650, Fat 33.6, SaturatedFat 11.4, Cholesterol 54.6, Sodium 1391.4, Carbohydrate 59.4, Fiber 8.9, Sugar 6, Protein 27.4

BAKED PENNE WITH ITALIAN SAUSAGE



Baked Penne with Italian Sausage image

This is a hearty, filling meal that's full of flavor!

Provided by SADIEQQ

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
½ cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
  • Bake in preheated oven for 20 minutes, or until cheese is melted.

Nutrition Facts : Calories 664.1 calories, Carbohydrate 59.2 g, Cholesterol 81.6 mg, Fat 33.5 g, Fiber 5.1 g, Protein 31 g, SaturatedFat 12.9 g, Sodium 1714.1 mg, Sugar 13.7 g

SPICY SAUSAGE RAGU



Spicy Sausage Ragu image

With all the options for different kinds of sauces and types of sausage, it goes without saying that you can embellish this a hundred different ways, and I hope you do.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Meat Sauce

Time 1h45m

Yield 4

Number Of Ingredients 8

1 pound spicy Italian sausage, casing removed
1 tablespoon fresh parsley, minced
½ cup dry white wine
¼ cup heavy cream
3 ½ cups tomato sauce
1 cup water
14 ½ ounces dry penne pasta
1 cup finely grated Parmigiano-Reggiano cheese

Steps:

  • Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.
  • Stir in parsley and cook for about 2 minutes.
  • Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.
  • Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
  • Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
  • Serve pasta and sauce topped with grated Parmigiano-Reggiano.

Nutrition Facts : Calories 831.4 calories, Carbohydrate 88.7 g, Cholesterol 99 mg, Fat 34.1 g, Fiber 6.5 g, Protein 40 g, SaturatedFat 14.5 g, Sodium 2165.3 mg, Sugar 12.4 g

ITALIAN SAUSAGE WITH TOMATOES AND PENNE



Italian Sausage with Tomatoes and Penne image

Sizzling sausage, very veggies and penne pasta, mama mia! It's Italian.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

3 cups uncooked penne pasta (9 ounces)
1 pound uncooked Italian sausage links
1/2 cup Progresso™ beef flavored broth (from 32-ounce carton)
1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices
2 cups grape or cherry tomatoes, cut lengthwise in half
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
6 green onions, cut into 1/2-inch pieces (1/2 cup)
2 tablespoons olive or vegetable oil

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, cut sausage crosswise into 1/4-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add sausage; stir-fry 4 to 6 minutes or until brown. Stir in broth. Cover and cook over medium heat 5 minutes.
  • Stir in squash, tomatoes and 2 tablespoons of the basil. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in onions. Simmer uncovered 1 minute.
  • Toss pasta, oil and remaining 2 tablespoons basil. Divide pasta among bowls. Top with sausage mixture.

Nutrition Facts : Calories 665, Carbohydrate 74 g, Cholesterol 65 mg, Fat 2, Fiber 5 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 860 mg

PENNE WITH SAUSAGE AND TOMATOES



Penne with Sausage and Tomatoes image

Categories     Pasta     Tomato     Quick & Easy     Sausage     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
4 Italian hot sausages, casings removed
1/4 teaspoon dried red pepper flakes
1/3 cup dry red wine
1 28-ounce can crushed tomatoes with added puree
2 teaspoons dried marjoram, crumbled
8 ounces penne pasta
Salt and freshly ground pepper
Freshly grated Parmesan or Romano cheese

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onion and cook until tender, about 8 minutes. Add sausage and cook until no longer pink, breaking up with fork, about 6 minutes. Stir in pepper flakes. Add wine and boil until absorbed. Mix in crushed tomatoes. Bring to boil, reduce heat and simmer 25 minutes. Stir 2 tablespoons marjoram into sauce.
  • Cook penne in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return penne to pot. Add half of sauce and stir to coat. Season with salt and pepper. Transfer to large bowl. Serve, passing Parmesan separately. (Freeze remaining sauce up to 2 months in covered container.)

SAUSAGE RAGù



Sausage Ragù image

Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. Made that way, your sauce may be thin-tasting, sour, sweet, or - worst of all - dry and chewy. Meat sauce with deep flavor and succulent texture isn't harder to make; it just needs more time and a low flame. This recipe from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it's done. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice. If your sausage meat seems timidly flavored, feel free to add chopped garlic, chile flakes, fennel seed and/or dried herbs like oregano and sage to the meat as it browns.

Provided by Julia Moskin

Categories     dinner, pastas, sauces and gravies, main course

Time 2h

Yield About 3 cups

Number Of Ingredients 14

1 pound sweet Italian sausage or bulk sausage
Extra-virgin olive oil
1 onion, minced
1 carrot, minced
1 celery stalk, minced
1/4 cup minced flat-leaf parsley, plus extra for garnish
1 28-ounce can whole tomatoes, preferably San Marzano, with its juice
1 large sprig fresh thyme
1 large sprig fresh rosemary
3 tablespoons tomato paste
Salt
Ground black pepper
1 pound tubular dried pasta such as mezzi rigatoni, paccheri or penne
Freshly grated Parmesan cheese, for garnish, optional

Steps:

  • With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
  • Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
  • Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
  • Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
  • Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
  • Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Sugar 3 grams, TransFat 0 grams

PENNE IN COUNTRY RAGù



Penne in Country Ragù image

Categories     Pasta     Tomato     Sauté     Parmesan     Basil     Sausage     Red Wine     Fall     Simmer     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 13

4 tablespoons extra-virgin olive oil
4 ounces Italian sweet sausage, casings removed
2 garlic cloves, minced
1/8 teaspoon dried crushed red pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 celery stalk, finely chopped
2 cups finely chopped canned whole Italian-style plum tomatoes
1 cup (or more) low-salt chicken broth
1/2 cup Chianti or other dry red wine
1/2 cup chopped fresh basil
12 ounces penne pasta
1 cup freshly grated pecorino Romano cheese

Steps:

  • Heat 2 tablespoons oil in large skillet over medium heat. Add sausage, garlic, and crushed red pepper; sauté until brown, breaking up with fork, about 6 minutes. Add carrots, onion, and celery; sauté until beginning to brown, about 10 minutes. Mix in tomatoes. Reduce heat, cover, and simmer 15 minutes, stirring occasionally. Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 minutes. Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 minutes. Simmer uncovered until ragù thickens to desired consistency, stirring often, about 10 minutes longer. Season lightly with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before using.)
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Mix in ragù, 1/2 cup cheese, and 2 tablespoons oil. Add cooking liquid by 1/4 cupfuls to moisten, if desired. Season with salt and pepper.
  • Divide pasta among plates. Serve, passing 1/2 cup cheese separately.

Tips:

  • To save time, use pre-cooked sausage or Italian sausage links.
  • If you don't have a food processor, you can finely chop the vegetables by hand.
  • Feel free to adjust the amount of red pepper flakes to your taste.
  • Serve the ragu with your favorite pasta, such as penne, spaghetti, or rigatoni.
  • You can also use this ragu as a sauce for lasagna or stuffed shells.

Conclusion:

This Italian tomato sausage ragu is a delicious and versatile dish that can be served with a variety of pastas or used as a sauce for other dishes. It's a great way to use up leftover sausage, and it's also a budget-friendly meal. With its rich, flavorful sauce and hearty sausage, this ragu is sure to be a hit with the whole family.

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