Tuscan Sausage Ragu
Kosher salt, 3/4 pound fusilli, 2 tablespoons olive oil, 1 pound shrimp, peeled and deveined, freshly ground black pepper, 3 scallions, thinly sliced (dark green portion kept separate), 3 cloves garlic, thinly sliced, 1 cup heavy cream, 1/2 cup chicken stock, 1/2 cup dry vermouth.
Recipe Summary Tuscan Sausage Ragu
A thick, rich meat sauce excellent with rigatoni, rotelle or any other thick pasta.
Ingredients | Chicken Pasta Recipes Tomato Cream2 tablespoons olive oil1 pound bulk sweet Italian sausage1 pound bulk hot Italian sausage1 large red onion, diced2 ribs celery, diced3 cloves garlic, minced½ cup dry red wine1 (28 ounce) can Italian-style diced tomatoes, undrained1 (28 ounce) can tomato saucesalt to taste1 cup heavy creamDirectionsHeat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.Info | Chicken Pasta Recipes Tomato Creamprep:
20 mins
cook:
6 hrs 15 mins
total:
6 hrs 35 mins
Servings:
10
Yield:
10 servings
TAG : Tuscan Sausage RaguSide Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes, Tomato,
