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1
Heat 2 tablespoons oil in large skillet over medium heat.
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2
Add sausage, garlic, and crushed red pepper; saute until brown, breaking up with fork, about 6 minutes.
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3
Add carrots, onion, and celery; saute until beginning to brown, about 10 minutes.
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4
Mix in tomatoes.
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5
Reduce heat, cover, and simmer 15 minutes, stirring occasionally.
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6
Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 minutes.
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7
Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 minutes.
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8
Simmer uncovered until ragu thickens to desired consistency, stirring often, about 10 minutes longer.
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9
Season lightly with salt and pepper.
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10
(Can be prepared 1 day ahead.
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11
Refrigerate uncovered until cold, then cover and keep refrigerated.
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12
Rewarm over medium heat before using.)
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13
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
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14
Drain, reserving 1/2 cup cooking liquid.
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15
Return pasta to pot.
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16
Mix in ragu, 1/2 cup cheese, and 2 tablespoons oil.
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17
Add cooking liquid by 1/4 cupfuls to moisten, if desired.
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18
Season with salt and pepper.
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19
Divide pasta among plates.
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20
Serve, passing 1/2 cup cheese separately.
