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If you’re looking for a rich and hearty pasta sauce to make for dinner tonight that won’t break the bank, look no further than our Weeknight Sausage Ragu! Packed with hearty Italian flavors but ready in just 30 minutes, this simple sausage and tomato pasta is ready for penne to be stirred into it before it’s piled into bowls and topped with plenty of cheese.
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There is just something about a big bowl of sausage pasta that’s supremely comforting. Sausages are one of our ultimate comfort foods anyway, but simmered in a rich tomato sauce, with more carbs stirred in (in the form of your favorite pasta shape, but we always choose penne or rigatoni!) and topped with a mountain of cheese, it’s a weeknight dinner we make on repeat pretty much all year. Even the kids will love it!
Plus, sausage pasta is such a thrifty option for meat eaters. Look at a good bolognese: you’ll need ground (mince) pork and beef mince with some sort of bacon or pancetta. Here, you’re just using one sausage per person, which works out so much more affordable even if you’re buying the fanciest sausages available.
And with our secret ingredient for an extra rich and savory sauce, this weeknight sausage ragu will beat any other sausage pasta recipes you might have tried!
Ingredients
- Penne pasta – Rigatoni makes a great swap – always choose a short shape to go with sausage sauces as they don’t tangle into long pasta strands well.
- Olive oil
- Pork sausages – Opt for something with a high pork content and if they have flavorings, go for something complementary like fennel or chili. We find Field & Flower’s Farmhouse Sausages work really well in ragu – Italian style ones will also make a delicious ragu!
- Red onion – (white or brown onion, or a couple of shallots can be substituted if you don’t have any red onions to hand)
- Garlic
- Canned tomatoes – We’ve used diced here, but if you only have plum, crush them with your hands as you add them to the pan.
- Fresh thyme – Finely chopped fresh rosemary or sage will also be delicious if you don’t have any thyme.
- Soy sauce – This may sound strange, but it adds a lovely savory depth!)
- Parmesan – Or any other hard cheese that grates well over pasta – or make some pangrattato to sprinkle over the top instead!
How to make sausage ragu
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Sauté the chopped onions and grated garlic in olive oil until the garlic is soft.
TWO: Remove sausage meat from the casings and cook on high for a few minutes.
THREE: Add the thyme, tomatoes, and soy sauce. Lower the heat and simmer for about 10 minutes.
FOUR: Cook the penne until al dente, and reserve a ladle of the pasta water before draining. Add the water to the ragu sauce, simmering it for a couple more minutes. Stir the penne into the sauce, then serve with Parmesan.
Frequently asked questions
It can be as long as you’re careful about the ingredients you use. Make sure your sausages are gluten-free, and use tamari instead of regular soy sauce. Then, stir in your favorite gluten-free pasta at the end!
Yes, you can freeze the leftover sauce for up to 3 months.
Other recipes you might enjoy
After making this sausage ragu, you may also want to cook Easy Sausage and White Bean Stew with Swiss Chard or my Creamy Nduja Pasta Recipe with Vodka. You could also try these recipes for Pasta alla Norcina (without mushrooms!), Creamy Sausage and Fennel Rigatoni Pasta, and Traditional Creamy Spaghetti Carbonara with Guanciale.
Easy Weeknight Sausage Ragu
Ingredients
- 10.5 oz penne
- olive oil
- 4 sausages
- 1 red onion, sliced
- 3 garlic cloves, grated
- 14.5 oz canned chopped tomatoes
- fresh thyme
- 2 tbsp soy sauce
- Parmesan, to serve
Instructions
- Sauté the onion in some olive oil until soft then add the garlic.
- Squeeze the sausage meat from its skins directly into the pan and break up with a wooden spoon.
- Cook on a high heat for a few minutes, then add the thyme, canned tomatoes, and soy sauce. Turn down the heat and simmer for around 10 minutes.
- Boil the penne until al dente and drain.
- Reserve a ladle of pasta water and add to the ragu sauce and simmer for a couple more minutes.
- Stir the pasta through the sauce and serve with a generous amount of grated Parmesan.
Notes
Storage
To Store: Keep any leftover sausage ragu in an airtight container in the refrigerator for up to 3 days. To Reheat: Gently reheat the ragu covered either on the stove over low heat or in the microwave until warmed through. Add a splash of stock or water if the sauce has thickened too much. To Freeze: Once cooled completely, portion into airtight containers with some of the sauce. Freeze for up to 3 months. Defrost overnight in the fridge before reheating gently.Gluten-free ragu
This sausage ragu can easily be made gluten-free if you’re careful about the ingredients you use. Make sure your sausages are gluten-free, and use tamari instead of regular soy sauce. Then, stir in your favorite gluten-free pasta at the end!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
