Ingredients Jump to Instructions ↓

  1. 1 pound Italian sausage , crumbled

  2. 2 T olive oil

  3. 1 large onion

  4. 1 large garlic clove

  5. 3-4 baby carrot s or 1 large carrot

  6. 1/3 cup Italian parsley

  7. 3/4 t dried sage

  8. 2 T tomato paste

  9. 1 c dry red wine

  10. 1 16 oz. can tomato puree salt and freshly ground pepper Pasta Freshly grated Parmesan

Instructions Jump to Ingredients ↑

  1. Sauté the sausage slowly in heavy skillet until done through. Remove with a slotted spoon and drain well; set aside. Pour any remaining sausage grease out of pan. Finely chop onion, garlic, carrots and parsley in food processor. Add olive oil to skillet and sauté onion, garlic, carrots and parsley mixture for 5-10 minutes. Stir in sage and tomato paste and cook, stirring, for 10 minutes. Return sausage to skillet. Add wine. Raise heat to medium high. Cook, uncovered, until wine is reduced by half. Stir tomato puree into sauce and cook 10 minutes longer, stirring. Season to taste. Meanwhile, cook pasta in large pot of salted boiling water. Drain. Toss the sauce with the pasta. Serve with Parmesan.


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