Sausage ragu

Pasta recipe for 4 people, takes only 45 mins; recipe has olive oil, onion, garlic clove, chilli flakes, rosemary, chopped tomatoes, brown sugar, pork sausages, milk, lemon, pasta and parmesan.

Sausage ragu

Sausage ragu

Recipe by Chef Soomro Course: Pasta


Prep time

5 mins


  • Chopped Tomatoes: 2 x 400g cans chopped tomatoes
  • Garlic Clove: 2 large garlic cloves, crushed
  • Parmesan: grated parmesan and 1/2 small bunch parsley, leaves roughly chopped, to serve
  • Olive Oil: 3 tbsp olive oil
  • Onion: 1 onion, finely chopped
  • Milk: 150ml whole milk
  • Pasta: 350g rigatoni pasta
  • Lemon: 1 lemon, zested
  • Chilli Flakes: 1/4 tsp chilli flakes
  • Brown Sugar: 1 tbsp brown sugar
  • Rosemary: 2 rosemary sprigs, leaves finely chopped
  • Pork Sausages: 6 pork sausages


  1. Heat 2 tbsp of the oil in asaucepanover a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
  2. Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins.To freeze, leave to cool completely and transfer to large freezerproof bags.
  3. Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.