A comforting and flavorful spicy sausage ragu, perfect for a hearty dinner. Made with hot Italian sausage, crushed and diced tomatoes, red wine, and a hint of spice, simmered to perfection and served over pasta.
1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the sausage and break it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
2. Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has reduced by half, about 3-5 minutes.
4. Stir in the crushed tomatoes, diced tomatoes, bay leaves, red pepper flakes, and oregano. Bring the ragu to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the more flavor it develops.
5. While the ragu simmers, cook your pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
6. Remove the bay leaves from the ragu. Season with salt and pepper to taste. If the ragu is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
7. Add the cooked pasta directly to the ragu and toss to combine.
8. Serve immediately, topped with fresh basil and grated Parmesan cheese.
