Paccheri with Quick Sausage Ragu

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Best for: Weeknight dinner
Calories (per serving, approx.): 500 kcal
Serves: 4

Ingredients:

• 12 oz paccheri pasta (or another large pasta like rigatoni)

• 1 tablespoon olive oil

• 1 lb Italian sausage, casing removed

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14 oz) crushed tomatoes

• 1/4 cup dry red wine (optional)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper, to taste

• 1/2 cup freshly grated Parmesan cheese

• Fresh basil or parsley for garnish (optional)

Instructions:

1. Cook the paccheri pasta in salted boiling water according to package instructions, until al dente. Drain, reserving 1/2 cup of pasta water.

2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes.

3. Add the chopped onion and cook for about 3 minutes until softened. Add the garlic and cook for another 30 seconds.

4. Pour in the crushed tomatoes and red wine (if using), and stir to combine. Add the dried oregano, basil, salt, and pepper. Let the sauce simmer for 10 minutes, stirring occasionally.

5. Toss the cooked pasta into the sauce, adding some reserved pasta water if the sauce needs thinning. Stir to coat the pasta evenly.

6. Serve with grated Parmesan on top and fresh herbs if desired.

Tips:

• You can add red pepper flakes for a bit of heat.

• For a richer flavor, simmer the sauce for a longer period if you have more time.

• Use crumbled pancetta or ground beef instead of sausage for a different flavor profile.

Would you like more tips on pairing side dishes or wine with this meal?