Paccheri with Quick Sausage Ragu

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

1 pound paccheri pasta

2 tablespoons olive oil

2 tablespoons butter

1 medium red onion, thinly sliced

4 cloves garlic, thinly sliced

1 tablespoon fennel seeds

1 teaspoon chili flakes, optional

10 1/2 ounces spicy Italian sausage, casings removed

1/3 cup tomato paste

1 1/2 tablespoons kosher salt for salting the pasta water, plus more to taste

1 1/4 cup pasta water

2/3 cup heavy cream

1/2 teaspoon freshly grated black pepper

Freshly grated Parmesan cheese, for serving

Fresh basil, for serving

Instructions

Prep the pasta water: Set a large pot of water over medium-high heat. Cover and bring to a boil. Simply Recipes / Ciara Kehoe

Start the ragu: Set a large skillet over medium heat. Add the olive oil and butter. Once melted, add the onion and garlic and sauté until the onion is translucent and slightly softened, about 5 minutes. Add the fennel seeds and chili flakes (if using) and cook for another minute. Add the sausage, breaking it up in the pan as it cooks. Sauté until the sausage is nearly cooked through, about 5 minutes. Add the tomato paste and lower the heat to low. Let cook, stirring often, while you start cooking the pasta. Simply Recipes / Ciara Kehoe Simply Recipes / Ciara Kehoe Simply Recipes / Ciara Kehoe

Cook the pasta: Once the pot of water is boiling, season with salt and add the pasta. Let cook, stirring occasionally, until the pasta is al dente, about 8 minutes. A few minutes before the pasta is done cooking, reserve 1 1/4 cups of pasta water for the ragu. Simply Recipes / Ciara Kehoe Simply Recipes / Ciara Kehoe

Finish the ragu: While the pasta finishes cooking, add the reserved pasta water to the ragu and turn the heat back up to medium. The sauce should be simmering and start to thicken. When the pasta is just about done, add the heavy cream. Simply Recipes / Ciara Kehoe Simply Recipes / Ciara Kehoe

Finish the pasta and serve: Use a slotted spoon to transfer the pasta directly into the pan with the ragu. Gently stir or toss together to coat the pasta in the sauce. Once the pasta is coated and the sauce has thickened up, about 3 minutes, remove from the heat. Taste, adding salt if needed. Serve immediately topped with black pepper, freshly grated Parmesan cheese, and basil. Love the recipe? Leave us stars and a comment below! Simply Recipes / Ciara Kehoe Simply Recipes / Ciara Kehoe

Nutrition

• Calories: 484 kcal
• Lipides Totaux: 42 g
• Lipides Saturés: 19 g
• Lipides Insaturés: 0 g
• Cholestérol: 92 mg
• Sodium: 762 mg
• Glucides Totaux: 14 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 6 g
• Protéines: 14 g