Spicy Sausage Ragu

1. 1

   Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.

2. 2

   Stir in parsley and cook for about 2 minutes.

3. 3

   Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.

4. 4

   Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.

5. 5

   Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.

6. 6

   Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.

7. 7

   Serve pasta and sauce topped with grated Parmigiano-Reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.