Spaghetti and Rosé Sausage Ragu

Spicy

with Cream

8 min

Difficulty: 2/3

Italian

Cream is the secret ingredient in this speedy sausage ragu. Traditionally, this sauce is slow-cooked with milk for hours and hours. Instead, we've added a hearty splash of cream to take a delicious shortcut. Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Carrots • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Large Pot

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Colander

Box Grater

Tags

Spicy

Ingredients

Mild Italian Sausage, uncased

250 g

Spaghetti

170 g

Carrot

1 unit(s)

Shallot

1 unit(s)

Parsley

7 g

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Cream

56 mL

Beef Broth Concentrate

1 unit(s)

Garlic Salt

4 g

Parmesan Cheese, shredded

0.25 cup

Chili Flakes

4 g

Pepper

0.06 tsp

Oil

0.5 tbsp

Salt

0.125 tsp

Butter

1 tbsp

Preparation

Bring a large pot of salted water to a boil over high.
Meanwhile, peel, then cut shallot into 1/4-inch pieces.
Peel, then coarsely grate carrot.
Roughly chop parsley.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
Add carrots and shallots. Cook for 3-4 min, stirring occasionally, until tender-crisp.

Meanwhile, to the boiling water, add spaghetti. Cook for 10-12 min, until tender but still firm to the bite.
Reserve 3/4 cup (1 1/2 cups) pasta water. Strain spaghetti, then return to the pot off heat.

Meanwhile, to the pan with sausage and veggies, add crushed tomatoes, broth concentrate, garlic salt and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Bring to a simmer.
Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce thickens slightly.
Add cream, then return to a simmer. Season with salt and pepper.

Remove the pan from heat, then add spaghetti, half the Parmesan, 1/2 cup reserved pasta water and 1 tbsp (2 tbsp) butter.
Toss to combine for 1 min, until butter melts and spaghetti is coated. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)