Salsiccia (sausage) Ragu Sauce Recipe

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Salsiccia (Sausage) Ragu Sauce

Lori McNeil


One night I was looking to create something different to go over pasta. I had sausage, roasted red peppers and a can of San Marzano Tomatoes (if you haven't tried these tomatoes yet, it's time!). This is what I came up with. My boyfriend and Mom both said I had a winner. Hope you try and enjoy!

★★★★★ 1 vote
3 or 4
20 Min
45 Min
Stove Top


sausage links, removed from casings
1 small
onion, halved and sliced
1/2 jar(s)
roasted red peppers, sliced
2 - 3 clove
garlic, chopped
2 tsp
fresh oregano, chopped
1 can(s)
san marzano tomatoes
salt and pepper, to taste
1/2 lb
cooked pasta
fresh grated parmesan cheese


1Remove the sausages from their casings and break up into smaller pieces. Brown sausage, onions, salt and black pepper in a little olive oil in a large skillet over medium heat. When the onions are almost translucent and the sausage almost browned, add the garlic and red peppers. Simmer until the sausage is all browned.
2Remove the whole tomatoes from the sauce with a spoon (reserve the sauce for another recipe) and squish them into the pan. I just used my hand. Add the oregano and simmer on low for about 45 minutes.
3Next add about a half pound of cooked pasta to the pan and stir it up for a few minutes so the pasta will absorb all the flavors. I used egg noodles but you can use your favorite pasta. I also topped it with fresh grated Parmesan cheese and warm Italian bread.
4Just a note: I kept hearing about "San Marzano" tomatoes on the cooking shows. I highly recommend them! The taste is distinctively different than regular whole tomatoes from a can. They say right on the can "Imported from Italy". I believe it! Try not to substitute them. It just wouldn't be the same. Enjoy!

About this Recipe

Course/Dish: Pasta, Other Sauces
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #sausage, #sauce, #ragu