Closed on Melbourne Cup Day.

Pasta with a quick Sausage Ragu

Recipe by Tobie Puttock

Using the best pork sausage you can find, will really make this simple dish a crowd pleaser!  Serves four.

  • 300g spaghetti (or other pasta of your choice)
  • 2 tablespoons olive oil
  • 1 onion, peeled and diced
  • 3 garlic cloves, peeled and diced
  • 1 bay leaf
  • Dried chili, to taste
  • 3 Italian pork sausages, skin removed
  • 1 tablespoon freshly chopped rosemary
  • 80 ml red wine
  • 400g tinned tomatoes
  • Sea salt and freshly ground Parmesan
  • Small handful parsley, washed and finely chopped
  1. Heat two tablespoons of the olive oil in a large pan, gently sauté the onion and garlic for a couple of minutes before adding the chili, bay leaf, and chopped rosemary.
  2. Once the onion starts to become transparent, crumble in the sausage and stir to combine all the ingredients.
  3. When the sausage meat starts to brown, add the wine and allow to almost completely evaporated before adding the tinned tomato.
  4. Cook the sauce for about fifteen minutes.
  5. While the sauce is cooking you can cook the pasta as per the manufacturer’s instructions.
  6. When the pasta is ready, drain out the water and add the pasta to the sauce. Place the pan with the sauce over a gentle heat and warm the pasta with the sauce.
  7. Once the pasta has absorbed the majority of the liquid in the sauce, add the parsley, season to taste and splash in some good extra virgin olive oil.
  8. Serve your sausage ragu with some freshly grated Parmesan and a glass of your favourite red wine.

Get Your Ingredients

FOLLOW US

More