This zesty and spicy sausage ragù is super simple to make. Homemade, with fresh local and organic ingredients, this recipe is the perfect balance of healthy and comfort food!
This recipe is an adaptation of my sausage ragù recipe. Both recipes are equally divine. But this spicy sausage ragù recipe is actually a lot simpler. Fewer ingredients, so you can more likely swing this recipe on the fly (not that my regular sausage ragù recipe doesn’t have few ingredients already!)
Ingredients in Spicy Sausage Ragù
I am not kidding – this recipe has 5 required ingredients and 1 optional, but highly recommended ingredient!
Spicy Italian Sausage (1 pound)
Invest in good-quality spicy Italian sausage. It will bring the majority of the flavor to the dish. This usually means going local. I used Mayor Meats Hot Italian Sausage.
Extra Virgin Olive Oil (3-4 tablespoons)
Don’t slack on high-quality extra virgin olive oil. It adds flavor and health benefits to this dish.
Garlic (1 clove)
One clove goes a long way in this dish.
San Marzano Tomatoes (1 can)
You want to use real San Marzano tomatoes (I have a tutorial here.) Make sure they’re whole tomatoes, processed through a mill or crushed by hand first.
Salt (enough to make the pasta water as salty as the sea)
Rigatoni (500 g)
If you don’t have rigatoni, I suggest pasta types such as fusilli, tagliatelle/fettuccine, or pappardelle (or anything similar to these.) Fresh or dry pasta works great for this recipe.
One Parmigiano Rind*
A parm rind makes a difference. It adds more umami and salt to your sausage ragù as it simmers. If you don’t have one, don’t sweat it.
