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Quick Sausage Ragu with Pasta

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  • Total Time: 30 minutes
  • Yield: 6 to 8 servings 1x


Units Scale
  • 1 Tbsp. olive oil
  • 1 small onion, chopped fine
  • 3 garlic cloves, minced
  • 1 pound sweet Italian sausage, casing removed
  • 1/2 cup dry white wine (or chicken broth)
  • 1 (28-oz can) diced tomatoes
  • 1 pound gemelli (or any tubular pasta)
  • Salt and pepper
  • 1/2 cup grated parmesan cheese, plus extra for serving
  • 1/2 cup shredded fresh basil


  1. Bring 4 quarts water to a boil in a large pot.  Heat oil in a 12-inch skillet over medium-high heat.  Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.  Add sausage and cook, breaking it into small pieces with a wooden spoon, until just cooked through, about 3 minutes.
  2. Add wine and cook until evaporated, about 1-2 minutes.  Add tomatoes and their juice and bring to a simmer.  Cook until sauce has thickened, about 6-8 minutes.
  3. While the sauce simmers, add pasta and 1 tablespoon salt to boiling water and cook until al dente.  Reserve 1/2 cup cooking water, then drain pasta and return it to the pot.
  4. Add sauce, Parmesan cheese and basil to pasta and toss to combine. Season with salt and pepper to taste, add reserved cooking water if needed. Serve with extra Parmesan cheese.


  • I use cooking wine, but if you don’t want to use wine or cooking wine, just substitute with chicken broth.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main Course
  • Cuisine: Italian