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Fettuccine with Sausage Ragu

575 Fettuccine with Sausage Ragu
Italian doesn't have to be difficult with this amazing dish from Mario Batali.
skill level
Easy
time
1-30min
servings
6
cost
$
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Italian doesn't have to be difficult with this amazing dish from Mario Batali.
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ingredients
  • 1 1/2 pounds Fettuccine
  • Salt
  • Extra-Virgin Olive Oil
  • 1 pound Hot Italian Sausage (casing removed)
  • 1 tablespoon Thyme Leaves
  • 1 tablespoon Oregano Leaves
  • 2 Garlic Cloves (thinly sliced)
  • 1 cup White Wine
  • 1 cup Fresh Peas
  • 1 teaspoon Crushed Red Pepper Flakes
  • 14.5 ounce can Whole Peeled San Marzano Tomatoes (crushed)
  • 1 Yellow Onion (thinly sliced)
  • 1 teaspoon Ground Fennel Seeds or Fennel Pollen
  • Freshly Cracked Black Pepper
  • Freshly Grated Parmigiano-Reggiano (to serve)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Salt
    1 1/2 pounds Fettuccine
    Bring a large pot of salted water to a boil. Cook Fettuccine 1 minute less than package instructions. Drain and reserve a cup of Pasta Water.
  • 2
    Extra-Virgin Olive Oil
    1 pound Hot Italian Sausage (casing removed)
    1 tablespoon Thyme Leaves
    1 tablespoon Oregano Leaves
    2 Garlic Cloves (thinly sliced)
    1 cup White Wine
    Heat a large skillet with a few tablespoons of Olive Oil and add Sausage. Cook, breaking up with a potato masher into small pieces, until Sausage is crispy. Add the Herbs and the Garlic and cook. Once fragrant, about a minute, deglaze with the White Wine scraping up brown bits from the pan.
  • 3
    1 cup Fresh Peas
    1 teaspoon Crushed Red Pepper Flakes
    1 teaspoon Ground Fennel Seeds or Fennel Pollen
    14.5 ounce can Whole Peeled San Marzano Tomatoes (crushed)
    1 Yellow Onion (thinly sliced)
    Add the Peas, a pinch of Crushed Red Pepper Flakes, Fennel Seeds or Pollen, the Tomatoes, and the Onion. Bring to a boil. Cook until sauce has thickened slightly, about 10 minutes.
  • 4
    Cooked Noodles
    1 1/2 cups of Sauce
    Remove all but about 1 1/2 cups of Sauce and reserve for another use. Add the cooked noodles to the pan and toss with the Sauce, thinning with reserved Pasta Water as needed.
  • 5
    Freshly Grated Parmigiano-Reggiano (to serve)
    Freshly Cracked Black Pepper
    Garnish with freshly grated Parmigiano-Reggiano to serve.

    Helpful Tips:
    1. Any kind of Sausage can be used.
    2. If Fennel Pollen isn’t available, just use Ground Fennel seed.
    3. It’s fresh Pea season starting this week! Use fresh spring Peas in the sauce.

 
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