Turkey Sausage Ragu
Ingredients
- 1 pound Sweet Italian Turkey Sausage casings removed
- 2 Tbsp.
Olive oil
extra virgin - 1 Red onion diced
- 1 Carrot peeled and diced
- Kosher salt
- 1/2 cup Dry white wine
- 1-1/2 cups Tomato puree canned
- 1 2-inch rind, Parmesan cheese
- 1 pound Pappardelle pasta
- 1/2 cup Parmesan cheese freshly grated + more for garnish
- 3 Tbsp. Fresh basil chopped
Instructions
- Heat a large straight-sided skillet over medium-high heat.
- Add the oil and turkey sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes.
- Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes.
- Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes.
- Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
- Remove and discard the Parmesan rind from the sauce.
- Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil.
- Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce.
- Serve with more Parmesan cheese on top if desired.
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