Pasta with 15-minute Italian Sausage Ragu

Pasta with 15-minute Italian Sausage Ragu

Serves: 4



-Olive oil for the pan

-1 medium white onion, diced or 1 cup of diced leeks

-Half pound of Italian sausage, casing removed; may also use a half pound of ground chicken or turkey seasoned with 1.5 tsp Italian Sausage Seasoning, available at

-1 ¼ cup of whole or low fat milk; if dairy intolerant use chicken stock

-Quarter cup of tomato paste

-Salt and pepper to taste

-Parmesan cheese to garnish

-12 oz of fusilli, penne or cavatappi pasta, cooked


Optional Ingredients:

-Half cup of diced fresh tomatoes

-Quarter cup of chopped basil

-Italian bread



-Heat the olive oil in a heavy bottomed sauté pan

-Sauté the onion or leeks until translucent

-Add the sausage and cook until browned completely through

-Add the tomato paste and stir to combine

-Add the milk and simmer for a couple of minutes until the sauce has thickened

-If you like, fold in the chopped tomatoes and basil

-Toss with the cooked pasta and serve immediately

-Garnish with grated Parmesan cheese and serve with crusty Italian bread


Serve with a light bodied, fruit forward red wine, such as a Pinot Noir, Dolcetto or Barbara.

Authored by: Phoebe Schilla

Phoebe dreamt of going to cooking school as a young child, and when she was 19, she was given the opportunity to study at Le Cordon Bleu in Paris, France. Needless to say she jumped at the chance and hasn’t looked back since. After her return from France she continued her education working in restaurants, and eventually found herself back in Culinary School, this time at the Culinary Institute of America (CIA) in Hyde Park, New York. She spent two years there, and graduated with an AOS degree in the culinary arts. The Cordon Bleu and the CIA couldn’t be more different. The two educational styles complemented each other and gave her a well rounded education. As a result, she knows a lot of minutiae about the culinary arts and feels comfortable cooking just about anything. There is nothing that pleases her more than to make something beautiful and fragrant to eat. This is what she was meant to do, and she loves sharing her cooking skills and knowledge with others. More information and recipes can be found on Phoebe's website, Studio of Good Living!

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