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How to make Spicy sausage ragu with pasta ribbons

Yield = 6
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 1 tablespoon olive oil
  • 8 (about 1kg) spicy Italian sausages, skins removed, coarsely chopped
  • 2 brown onions, finely chopped
  • 6 slices hot pancetta, coarsely chopped
  • 3 garlic cloves, crushed
  • 2 birds-eye chillies, seeded, finely chopped (see Notes)
  • 1 cup (250ml) dry red wine
  • 2 x 400g cans Italian chopped tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons coarsely chopped oregano
  • 2 x 375g pkt fresh lasagne sheets
  • Shaved parmesan, to serve

Method

  • Step 1 Heat the oil a large saucepan over high heat. Add the sausage and cook, stirring with a wooden spoon to coarsely break up, for 5 minutes or until sausage is brown all over. Use a slotted spoon to transfer to a bowl.
  • Step 2 Reduce heat to medium. Add the onion, pancetta, garlic and chilli and cook, stirring, for 5 minutes or until onion softens. Add the wine and sausage and bring to the boil. Cook, stirring occasionally, for 5 minutes or until wine reduces by half. Add the tomatoes and tomato paste and bring to a simmer. Cook, stirring occasionally, for 15 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper. Add the oregano and stir to combine.
  • Step 3 Meanwhile, bring a large saucepan of salted water to the boil. Coarsely tear the lasagne sheets lengthways into thick ribbons. Cook pasta in boiling water for 3-5 minutes or until al dente. Drain well.
  • Step 4 Arrange the pasta ribbons among serving bowls. Spoon over the sausage ragu and sprinkle with parmesan. Serve immediately.