Sausage & Fennel Ragu Pasta

Instructions

1. Prepare the Onions

   4 min hands-on10 min waiting

   • Peel and finely slice the onions.
   • Heat butter in a large, heavy-bottomed saucepan over low-medium heat.
   • Add onions and cook for about 10 minutes, stirring occasionally, until softened and golden brown.
   • Remove from the pan and set aside.

2. Cook the Sausages

   4 min hands-on6 min waiting

   • Add a small amount of olive oil to the same pan and heat over medium heat.
   • Remove casings from the sausages and crumble the meat into the pan.
   • Break the meat into small pieces and cook for 5-7 minutes, stirring occasionally, until browned.
   • Remove sausage from the pan with a slotted spoon and set aside.

3. Build the Base of the Ragu

   3 min hands-on5 min waiting

   • Mince the garlic and add it to the pan with the remaining olive oil.
   • Stir in fennel seeds and red pepper flakes to taste. Cook for 1-2 minutes until fragrant.
   • Stir in tomato sauce and return cooked onions to the pan. Cook for another 3-4 minutes.

4. Deglaze with Wine

   1 min hands-on4 min waiting

   • Increase heat to medium-high and pour in wine.
   • Scrape up any browned bits from the bottom of the pan.
   • Let the wine simmer for 3-5 minutes or until reduced by half.

5. Simmer the Ragu

   2 min hands-on90 min waiting

   • Return browned sausage to the pan and stir well.
   • Pour in chicken stock and bring to a gentle simmer.
   • Reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally.

6. Cook the Pasta

   3 min hands-on10 min waiting

   • About 10 minutes before the ragu is done, bring a large pot of salted water to a boil.
   • Cook whole-grain pasta until al dente, following package instructions.
   • Reserve some pasta cooking water before draining.

7. Combine Pasta and Ragu

   2 min hands-on

   • Add cooked pasta to the pan with the ragu and stir well to coat.
   • If the sauce is too thick, add a splash of reserved pasta water to loosen it.

8. Finish and Serve

   2 min hands-on

   • Plate the pasta and ragu.
   • Sprinkle with grated Parmesan cheese and freshly chopped parsley.
   • Serve immediately.
   • Cooking tips:
   • For a deeper flavor, let the ragu simmer longer than 1.5 hours if time allows.
   • Adjust the spice level by increasing or decreasing the amount of red pepper flakes.
   • Toast the fennel seeds in a dry pan for 30 seconds before adding them to the ragu for enhanced flavor.
   • Use freshly grated Parmesan for the best flavor and texture.