Sometimes, all you need is a big pan of something rich and meaty simmering away while the rest of the world does whatever it does. That’s exactly what this spicy sausage ragu brings to the table. It’s loud in flavor, easy to throw together, and full of that stick-to-your-ribs kind of satisfaction.

No weird tricks. No fancy chef talk. Just solid ingredients that do their job right. You brown, you stir, you wait, you eat. And the best part? This kind of food doesn’t just fill you up — it sticks in your memory for all the right reasons.

Active Time: 15 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

Not a long list, but everything here matters:

• 400 g spicy Italian sausage, no casing
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, crushed or finely minced
• Chili flakes – small pinch or go wild, your call
• 400 g canned crushed tomatoes
• 2 tbsp thick tomato paste
• 1 tsp dried oregano
• Salt and pepper to taste
• 250 ml beef stock (or just water if you’re out)
• Fresh basil, optional
• 400 g pasta – spaghetti, penne, rigatoni, whatever you’ve got
• Grated Parmesan – always welcome

Instructions

Preparation

Chop what needs chopping. Peel off sausage casings and break up the meat a bit. Get a big pot of water heating for the pasta. You won’t need it right away, but no harm getting it ready.

Cooking

Heat the oil. Toss in the sausage. Break it up and let it brown — don’t rush this part. You want bits of caramelized goodness sticking to the pan.

Once it’s golden and a little crispy in places, throw in the onions. Cook until they soften and smell good. Add garlic and chili flakes next. Give it a stir, keep it moving.

Squeeze in tomato paste, let it cook for a minute. Then add crushed tomatoes and stock. Sprinkle in oregano. Stir it all. Keep it at a low simmer for about half an hour, uncovered. You want it thick.

Boil your pasta during the last stretch. Don’t forget to save a bit of that pasta water. Might come in handy when mixing everything together.

Serving

Toss the pasta straight into the sauce. Add a splash of pasta water if it looks too heavy. Stir until every piece is coated.

Spoon it into bowls. Top with Parmesan and a little fresh basil if you’ve got it on hand.

Nutritional Value Per One Serving

Nutrition Facts:

• Calories: 530
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 740mg
• Total Carbohydrates: 45g
• Dietary Fiber: 5g
• Sugars: 7g
• Protein: 24g

Tips and Variations

• Feeling extra? Add a splash of red wine after the sausage browns.
• Creamier sauce? A bit of cream stirred in at the end changes everything.
• Use any pasta, really. Just make sure it grabs the sauce.

Conclusion

This sausage ragu doesn’t try too hard, and that’s exactly why it works. It’s bold, simple, and wildly comforting. You can cook it once and then keep coming back to it — because it’s just that kind of meal. No fuss. Just good food.

Hungry for more? Browse our handpicked collection of delicious dinner recipes.