Pork Sausage Sugo

Pork Sausage Sugo gets straight to the point: a hearty Italian-style sugo with savory pork sausage and Sunday-dinner energy. It is practical enough for a weeknight without tasting like a compromise. It has the kind of comfort that belongs on a Sunday table. Around here, the food matters, but so does what happens once it gets to the table. I want recipes that give people a reason to sit down, hang out, laugh a little louder and stay longer than they planned. If everybody is reaching back into the plate before dinner is technically over, you did it right. If you are looking for an approachable pasta recipe to add to the rotation, Pork Sausage Sugo is a good one to keep close. That is what I love about so much Italian cooking: the ingredient list does not have to be a mile long when the flavors make sense together. Give the food a little attention, taste as you go, and let a simple recipe earn its place in the regular rotation.

Pasta

Pork Sausage Sugo

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Pork Sausage Sugo is big on flavor, built for the kind of dinner you’ll want to make again, and right at home in the middle of the table.

Prep 15 minutes mins

Cook 1 hour hr

Total 1 hour hr 15 minutes mins

Makes 2

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Ingredients  

1x2xCustom

• ▢ 1 pound pasta
• ▢ 1 small yellow onion finely diced
• ▢ 1 pound pork sausage
• ▢ 2 garlic cloves grated
• ▢ 1 tsp fennel seeds
• ▢ 1/2 tsp coriander
• ▢ Freshly cracked black pepper
• ▢ Sprig rosemary
• ▢ 2 cups passata

Instructions 

Cook Mode

• Heat a pan over medium heat and drizzle with olive oil. Add the onion and cook until translucent and softened.
• Then add the pork sausage and cook until browned, about 3-5 minutes.
• Once browned, add the garlic, fennel seed, coriander, and black pepper. Then cook until fragrant (about 2-3 minutes)2
• Deglaze the pan with red wine, and cook until the wine evaporates and begins to steam
• Add the rosemary sprig along with the passata. Cook uncovered, for about 45 minute
• While the sauce cooks, bring a large pot of salted water to a boil. Then cook the pasta 3 minutes shy of al dente. Once done, transfer the pasta directly to the pan with the sauce along with a ladle of pasta water.
• Finish cooking the pasta directly in the sauce. Then once the pasta is fully cooked, remove from the heat, plate, and finish with freshly grated parm. Enjoy.