Pasta with Fast Sausage Ragu

1. 1

   Bring a large pot of water to a boil and salt it.

2. 2

   Put the oil in a 10-inch skillet and turn the heat to medium; a minute later, add the onion.

3. 3

   Cook, stirring occasionally, until it softens, about 5 minutes.

4. 4

   Add the sausage in bits and turn the heat to medium-high; cook, stirring occasionally, until the sausage is nicely browned, 5 to 10 minutes.

5. 5

   Add the milk and tomato paste, along with some salt and pepper; stir to blend and simmer for about 5 minutes, or until thick but not dry.

6. 6

   Keep it warm if necessary and, if it becomes too thick, add a little more milk, water, or chicken stock.

7. 7

   Meanwhile, cook the pasta until tender but not mushy.

8. 8

   Drain it and toss with the sauce and about half the Parmigiano-Reggiano.

9. 9

   Taste and adjust the seasoning, and serve, passing the remaining Parmigiano-Reggiano

* Per serving · 4 servings · Values may vary.

No additional tips available.