Ingredients

The following ingredients have 5 Servings
  • 2-1/2 cups dry short cut pasta (rigatoni, rotini, radiatori or penne)
  • 2 tablespoons cooking oil (olive oil, canola, butter, bacon drippings)
  • 1/2 cup minced onion
  • 1 rib celery, minced
  • 2 small carrots, peeled and minced
  • 3 medium garlic cloves, minced
  • 1 pound hot or sweet Italian sausage, casings removed
  • 1/3 cup white wine
  • 2 cups chicken broth/stock
  • 1 cup tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 large bay leaf
  • 1/4 teaspoon dried red pepper flakes
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly cracked black pepper, to taste

Instruction

  • Cook pasta al dente according to package directions; drain and return to pot.
  • Heat oil in a large skillet over medium high heat until shimmering. Add the onion, celery and carrot and cook until tender, about 5 minutes. Add garlic and cook another minute. Add sausage and cook until no longer pink, breaking up into smaller pieces. Add the wine and let cook until mostly evaporated, about 5 minutes.
  • Add broth, tomato sauce, basil, parsley, bay leaf and pepper flakes. Bring to a boil, reduce to a low simmer, cover, and cook for 45 minutes, stirring several times. Add pasta and grate a little Parmesan over pasta, add butter and stir in until melted. Taste and add salt and pepper only if needed. Transfer pasta to serving platter or individual shallow bowls; garnish with a little more parsley and Parmesan.