Tagliatelle with sausage ragù is an excellent rustic first course and not difficult at all.
This is a dish that tastes like home and celebration, perfect for a family Sunday or a comforting dinner. Imagine fresh, rough, porous pasta embracing a rich, hearty, and enveloping ragù, where the rustic flavor of sausage blends with tomato and aromas.
Are you ready to rev up your engines for a full-flavored recipe with simple preparation but a result that will make you swipe up every last drop? Let’s get to work! You can prepare the tagliatelle following my recipe which you can find HERE even the day before and keep them ready in the refrigerator covered with a dry cloth.
The sausage ragù can also be prepared in advance and I guarantee it will be even tastier, follow our instructions for a dish to lick your lips and swipe up !!
Below I leave you other very good recipes.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for tagliatelle with sausage ragù
- 10.5 oz tagliatelle
- 10.5 oz sausages
- 1 onion (small)
- 5.3 oz tomato passata
- 7 oz cherry tomatoes
- 0.4 cup white wine
- 2 pinches salt
- 2.1 oz Parmigiano Reggiano DOP
Tools
- 1 Pasta Machine pasta machine
Preparation of tagliatelle with sausage ragù
To prepare the tagliatelle with sausage ragù firstly prepare the tagliatelle, you can easily buy the dry ones if you have little time.
Prepare the sausage sauce by removing the casing from the sausages and crumbling them on a cutting board.
Finely chop the onion and then sauté it in a little olive oil, cut the cherry tomatoes into halves or quarters if they are large, and add them to the pan with the onions.
Cook for 10 minutes before adding the crumbled sausages, brown them well, deglaze with the wine allowing it to evaporate.
Add the tomato passata and let the sauce thicken for another 15 to 20 minutes.
In the meantime, cook the tagliatelle in plenty of slightly salted water for a few minutes until they float to the surface.
Drain them into the pan with the sauce and toss everything to flavor, season with salt, grated cheese, and serve.
Storage of tagliatelle with sausage ragù
Tagliatelle with sausage ragù should be eaten immediately after preparation; however, you can prepare the ragù 2 days in advance and the tagliatelle the day before to cook and toss just before serving.
Other recipes
If you want to see other types of recipes you can return to HOME.
