WEEKDAYS 1e|12c|p

Fettuccine with Sausage Ragu

Mario Batali
Servings: 6
1 to 30 min
Part 1 of 2

Italian doesn't have to be difficult with this amazing dish from Mario Batali.

  • Ingredients
  • step-by-step directions
Fettuccine with Sausage Ragu
  • 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)
  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish with freshly grated Parmigiano-Reggiano to serve.
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