Pair ragu with pasta, and it’s easy to see why this classic sauce has been a favorite for so long. It’s deceptively simple and quick to make, yet bursting with savory flavor.
Makes
6 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Brown the sausage in a large sauté pan over medium-high heat for 5 minutes. Crush meat into small pieces using a potato masher. Add the bell pepper and onion; cook 5 minutes.
Stir in tomato paste and garlic. Sauté until the paste darkens, 2–3minutes, stirring frequently so it doesn’t scorch.
Deglaze pan with wine, scraping the bits from the bottom; reduce wine until nearly evaporated. Add tomatoes, anchovy paste, sugar, and pepper flakes. Bring mixture to a simmer and cook 15 minutes.
Meanwhile, bring a large pot of salted water to a boil for the ziti. Cook pasta according to package directions; drain and set aside.
Finish ragu with parsley; season with salt and pepper. Serve ragu over ziti, garnished with parsley and Parmesan.
Brown the sausage over medium-high heat, crushing it with a potato masher to make the pieces finer.
Add the wine and tomatoes and simmer the sauce. Stir in parsley, salt, and pepper just before serving.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 411
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 56mg 18%
Sodium 940mg 39%
% Daily Value*
Carbs 40g 13%
Fiber 3g 12%
Protein 18g
*Percent Daily Values are based on a 2,000 calorie diet.
