Pasta with fast sausage ragu [Mark Bittman] from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 351) by Amanda Hesser

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Accompaniments: Salade à la Romaine

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Notes about this recipe

  • jbuchman on June 10, 2020

    P. 343. Outstanding and quick. Added 2 handfuls of fresh spinach and some red pepper flakes.

  • hirsheys on January 25, 2019

    Easy and tasty, though a bit one note for me - missing a little brightness? Next time I'd use a really big onion (the onion is the best part, in my opinion) and drain some of the grease before adding the milk. I also added some cooked spinach, which worked well. ETA: Made again with the wine that had been recommended and it was excellent.

  • Zosia on October 01, 2016

    A family favourite. I use lean Italian pork sausage that’s highly seasoned so not much more is required to flavour the sauce. The sauce itself is rich and silky even with made with 1% milk. I double the meat in the recipe to meet the carnivores’ meat:pasta requirements but keep the other ingredients the same.

  • Melanie on February 23, 2012

    p343. I made this with penne and thought it was lovely. I made all the sauce for only two serves as I was trying to get through some ingredients but probably would have been happy with the correct ratio.

  • LaPomme on March 17, 2011

    Page 343. Had one pound of sausage, and used mixture of heavy cream and low-fat milk. Delicious.

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