We serve so much sausage ragu at the restaurants and this is the exact recipe from our kitchens. At Ferrari's, we serve this with fresh spinach garganelli (garganelli verdi), our house-made pasta, but a dry penne pasta works well also.
1 ½ cups dry penne pasta (I like DeCecco or Rustichella d'Abruzzo brands)
1 cup Italian sausage
¼ cup red onion, minced
1 tbsp minced garlic
1 whole Fresno chili, seeds removed and sliced
3 tbsp tomato paste
7 sage leaves (5 if large)
½ cup English IPA (I like Samuel Smith or Left Hand)
2 cups chicken stock (preferably unsalted)
1 Parmigiano Reggiano rind
Kosher salt and cracked black pepper to taste
¼ cup Italian parsley, minced
E.V. Olive Oil
Preheat the oven to 400 degrees. In a small sauce pan, under medium heat, add a good drizzle of E.V. olive oil until smoking and add the sausage. Brown the sausage and remove, then add the onion, garlic and fresno chili to the same pan and sauté for an additional 1 minute without color.
Then add the sausage back, with tomato paste. Brown the paste slightly, and add the English IPA, sage, parmigiano rind and chicken stock. Bring to a simmer and place in the oven. Cook the ragu for 1 hour 30 minutes, remove, pour most of the rendered fat off and chill.
Meanwhile, have a pot of boiling salted water ready. Drop the penne pasta and cook until al dente. Place about 1 ½ cups of the sausage ragu in a sauté pan and heat slightly. When the ragu is hot, add the cooked pasta. Let the pasta cook with the ragu for 1 minute, toss with Italian parsley, a good drizzle of E.V. Olive Oil and Parmigiano…serve with a lovely English IPA and you'll be very happy.
Inactive & Active Prep: 1 ½ hours
Yield: 4 portions
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