Sausage ragu linguine
Ingredients • 2 teaspoons olive oil • 1 red capsicum, seeded, cut into 2cm pieces • 1/4 teaspoon d…
Ingredients
• 2 teaspoons olive oil
• 1 red capsicum, seeded, cut into 2cm pieces
• 1/4 teaspoon dried chilli flakes (optional)
• 500g good-quality beef sausages, casings removed, meat coarsely chopped
• 350g dried linguine pasta
• 80ml (1/3 cup) red wine
• 400g can diced tomatoes
• 60ml (1/4 cup) water
• 1/3 cup torn fresh basil
• 125ml (1/2 cup) thickened cream
• 40g (1/2 cup) shaved parmesan
• Fresh basil leaves, to serve
Method
1. Heat oil in a saucepan over medium-high heat. Cook the capsicum, stirring often, for 5 minutes or until soft. Add the chilli and cook for 30 seconds or until aromatic. Increase heat to high. Add sausage and cook, stirring with a wooden spoon to roughly break up meat, for 5 minutes or until browned. Drain and discard excess oil.
2. Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Drain and cover to keep warm.
3. Add wine to sausage mixture and cook for 2 minutes or until reduced. Add tomato and water. Bring to the boil. Reduce heat to medium. Simmer, stirring, for 15 minutes or until the sauce thickens. Stir in torn basil. Add cream and simmer for 3 minutes. Add to the pasta and toss to combine. Top with parmesan and basil leaves.
