Creamy sausage ragu recipe

1. Heat a nonstick frying pan over a medium-high heat, squeeze the sausage meat out of their skins and crumble in. Fry for 5-6 mins, using a wooden spoon to break up the meat, until golden and crispy. Transfer to a plate with a slotted spoon and set aside. 
2. Cook the rigatoni to pack instructions. Drain well, reserving 200ml cooking water.
3. Meanwhile, reduce the heat to medium-low and add the onion and celery to the empty sausage pan; fry for 5 mins until they begin to colour. Season, add the wine and bubble for 2 mins. Stir in the fennel seeds, crushed chillies (if using), garlic and parsley stalks. Cook for 1-2 mins until fragrant.
4. Stir in half the reserved pasta cooking water, the cream and sausage meat, along with a good grinding of black pepper. Bring to a simmer, then reduce the heat to low and bubble gently for 3-4 mins until the sauce has thickened slightly. Add a splash of cooking water if it’s too thick, then stir in most of the parsley leaves and cheese.
5. Set aside 250g ragu for the Spicy sausage tart (see recipe, linked above): leave to cool, then store in the fridge for up to 2 days. Stir most of the remaining sauce through the cooked pasta, then divide between bowls. Top with the remaining sauce, cheese and parsley to serve. 

Tip: Make the ragu the day before, leave to cool and chill in an airtight container. Reheat and add a splash more pasta water to loosen before serving.

Freezing and defrosting guidelines

Freeze ragu only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Sausage recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.