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Summer sausage ragu
Summer sausage ragu
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Prep Time:
Cook Time:
10 minutes
Total Time:
10 minutes
Quick and delicious sausage and mushroom ragu with fettuccine. Ready in just 10 minutes - bellissimo!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 4 flat mushrooms
  • 500g Italian beef and pork sausages
  • 375g packet fresh fettuccine
  • 400g can cherry tomatoes in juice
  • 350g jar tomato, olive and chilli stir in pasta sauce
  • 250.00 ml fresh basil leaves, plus extra to serve
  • Finely grated parmesan, to serve
Instructions:
  • Bring water to a boil.
  • In a large frying pan over medium-high heat, warm the oil. Halve the mushrooms, then slice and add to the pan. Stir and cook for 30 seconds.
  • Make a cut along each sausage and transfer the meat to the pan, removing the casings. Sauté the meat in the pan, using a wooden spoon to break it up, until it browns all over, about 2 minutes.
  • While the water comes to a boil in a large saucepan, add pasta to the pot.
  • Combine cherry tomatoes and sauce with the sausage mixture, stirring well to blend flavors. Lower the heat and simmer gently for 2 minutes, or until the sausage is fully cooked.
  • Tear basil leaves and add them to the sauce. Season with salt and pepper. Drain pasta and toss it in the sauce until combined. Divide into serving bowls, then top with parmesan and extra basil leaves. Serve.

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