Spicy Sausage Ragu

Spicy Sausage Ragu

Chef John 21345

"With all the options for different kinds of sauces and types of sausage, it goes without saying that you can embellish this a hundred different ways, and I hope you do."


1 h 45 m {{adjustedServings}} servings 831 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 831 kcal
  • 42%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 88.7g
  • 29%
  • Protein:
  • 40 g
  • 80%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 2165 mg
  • 87%

Based on a 2,000 calorie diet

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  • Prep

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  1. Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.
  2. Stir in parsley and cook for about 2 minutes.
  3. Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.
  4. Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.
  5. Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
  6. Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.
  7. Serve pasta and sauce topped with grated Parmigiano-Reggiano.
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  1. 29 Ratings


No dutch oven, just a plain ol' cast iron skillet. I made one small change. I don't normally keep parsley on hand (and I forgot to pick it up this week during the grocery shopping) so instead of...

5 stars for being easy, simple, and good! This will be my go-to if we just want to use italian sausages instead of my usual sausage/beef mixture.

FANTASTIC! Made the sauce as written and would not change a thing. The flavor that comes out of this after cooking so long is wonderful and sooo flavorful! I used cellantani (sp?) pasta instead ...