Easy Weeknight Sausage Ragu

Penne with sausage ragu and grated cheese in a white casserole dish.

It only takes 30 minutes to make this easy Sausage Ragu, perfect to serve with penne pasta and plenty of cheese for the ultimate budget-friendly supper!

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Italian Inspired

Servings: servings

Author: Margie Nomura

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

US Customary - Metric

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