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White bowl filled with garganelli pasta topped with sausage ragu, green dressing, shaved cheese with silverware on the side and a glass of red wine above.

Garganelli with Sausage Ragu

basil pesto and parmigiano-reggiano

STARS

Inspired by the rich, hearty recipes from Bologna, Italy, this long-cooked meat sauce gets its distinct flavor from extra virgin olive oil, pork sausage, beef and chopped tomato. Toss with pasta and top with shaved Parmigiano-Reggiano cheese and basil pesto.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Ingredients

Pasta

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 pound Italian mild pork sausage
  • 1 15-ounce can crushed tomatoes
  • 1 15-ounce can diced tomatoes
  • Salt and pepper to taste
  • 8 ounces garganelli pasta

Pesto 

  • 1 lemon, juiced
  • 1 garlic clove
  • 1 tablespoon pine nuts
  • ¼ cup shredded parmesan
  • 1 cup basil leaves
  • 1 cup baby arugula 
  • 1/4 cup olive oil
  • 1/2 teaspoon salt, to taste
  • Pinch black pepper

Serving

  • Shaved parmesan
Directions
1
In a large, cold skillet, add the oil, garlic and chile flakes. Cook over medium-low heat until golden. Add the onion, celery, carrot and salt and pepper. Add the sausage and cook until brown, breaking it into small pieces. Strain out any excess fat in the pan. 
2
Add the crushed and diced tomatoes and bring to a boil. Season to taste with salt and pepper and simmer for about 10 minutes, stirring regularly. 
3
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil to prevent sticking. 
4
Meanwhile, make the pesto. Combine all of the ingredients, except the oil in a blender, food processor, or immersion blender. Process until mostly smooth. With the motor running, slowly add the oil until you reach a smooth and creamy consistency. Season to taste.
5
Toss the pasta with the ragu. Divide between plates and top with pesto and parmesan. 

Garganelli with Sausage Ragu

basil pesto and parmigiano-reggiano

STARS

Inspired by the rich, hearty recipes from Bologna, Italy, this long-cooked meat sauce gets its distinct flavor from extra virgin olive oil, pork sausage, beef and chopped tomato. Toss with pasta and top with shaved Parmigiano-Reggiano cheese and basil pesto.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Pasta

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 pound Italian mild pork sausage
  • 1 15-ounce can crushed tomatoes
  • 1 15-ounce can diced tomatoes
  • Salt and pepper to taste
  • 8 ounces garganelli pasta

Pesto 

  • 1 lemon, juiced
  • 1 garlic clove
  • 1 tablespoon pine nuts
  • ¼ cup shredded parmesan
  • 1 cup basil leaves
  • 1 cup baby arugula 
  • 1/4 cup olive oil
  • 1/2 teaspoon salt, to taste
  • Pinch black pepper

Serving

  • Shaved parmesan

Directions

1
In a large, cold skillet, add the oil, garlic and chile flakes. Cook over medium-low heat until golden. Add the onion, celery, carrot and salt and pepper. Add the sausage and cook until brown, breaking it into small pieces. Strain out any excess fat in the pan. 
2
Add the crushed and diced tomatoes and bring to a boil. Season to taste with salt and pepper and simmer for about 10 minutes, stirring regularly. 
3
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil to prevent sticking. 
4
Meanwhile, make the pesto. Combine all of the ingredients, except the oil in a blender, food processor, or immersion blender. Process until mostly smooth. With the motor running, slowly add the oil until you reach a smooth and creamy consistency. Season to taste.
5
Toss the pasta with the ragu. Divide between plates and top with pesto and parmesan.