Fresh Tomato and Sausage Ragu
Use your fresh garden tomatoes to make homemade pasta sauce this summer. This easy tomato sausage ragu recipe will make you think twice about pulling out a can of tomatoes.
The first few edible plants I ever had luck with were mint, basil and tomatoes.
That first year I started a “garden” in large pots on my deck, I was so thrilled when I finally had a fistful of fresh mint to make iced tea, and just enough basil and tomatoes to make homemade pasta sauce.
It was a small batch of my favorite ragu recipe, mind you, but a satisfying feat nonetheless.
Nowadays, I’m still not a great gardener, but I do happen to get a mess of tomatoes each year, along with a healthy amount of basil and mint. Everything else I plant is a crapshoot.
There’s just nothing like cooking with fresh garden tomatoes. The flavor is so sweet and perky it can’t be replicated by something found in a tin can.
This homemade pasta sauce is a family favorite, because it’s blend of fresh garden flavors, italian sausage and a touch of wine.
You start by scoring and blanching fresh tomatoes, just long enough that the skins slip off.
Then once the sausage is browned, add onions, garlic, basil and those lovely fresh tomatoes to the sausage.
Pour in a little wine and a spoonful or two of tomato paste for thickening, and slow cook to perfection.
Perfection takes about an hour or so…
Modern Grace Bowls from Villeroy & Boch.
Serve this homemade pasta sauce over your favorite pasta. Of course, I used Delallo pasta, going with Delallo’s Organic Whole Wheat Rigatoni so the sauce would fill the tubes and provide that extra punch of flavor in every bite!
This ragu recipe is so simple, it’s sure to become one of your favorites as well. It’s a great way to use up your garden tomatoes this year.
Yield: 1.5 quarts
Prep Time: 15 minutes
Cook Time: 1 1/2 hours
Homemade Pasta Sauce - Ragu Recipe with Tomato and Sausage
- 3 1/2 lbs. fresh roma tomatoes (plum tomatoes)
- 1 lb. italian sausage
- 2 Tb. butter
- 2 onions, chopped
- 6 garlic cloves, minced
- 1 bunch fresh basil leaves, chopped (1 cup)
- 1/2 cup red wine
- 2 Tb. tomato paste
- Salt and pepper
- 1 lb. Delallo Pasta (I used Whole Wheat Rigatoni)
- Boil a large pot of water and gently score the top of each tomato. Once the water is boiling, carefully drop the tomatoes into the water and blanch for 1-2 minutes. Scoop the tomatoes out of the water with a slotted spoon and place in a large bowl of ice water. Once the tomatoes are cool, peel off the skins--they should slip right off. Chop the tomatoes and set aside.
- Place a large pot over medium heat. Melt the butter in the pot and brown the sausage, breaking it apart with your spoon. Add the onions and garlic then saute another 5 minutes to soften the onions.
- Add in the tomatoes, chopped basil, wine, tomato paste, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil, then cover, lower the heat and simmer for 1 hour.
- Remove the lid and simmer another 15-20 minutes. Meanwhile, cook the pasta according to the package instructions. Drain the pasta and serve with a hearty amount of the warm ragu.
More Summer Pasta Dishes
Arugula Pesto Pasta ~ Gimme Some Oven
Chinese Chicken Salad ~ Foodie Crush
Brown Butter Garden Pasta ~ How Sweet It Is
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