Italian Sausage Ragu with Casarecce Pasta

Serves 4
Preparation time 10 minutes
Cooking time 40 minutes


Tick off the ingredients as you buy them

  • 500g Casarecce pasta
  • 500g Italian-style pork sausages
  • ½ cup olive oil
  • 1 cup red wine
  • 690g Val Verde Traditional Pasta Sauce
  • ½ bunch basil leaves
  • freshly grated Parmesan, for garnish
  • Extra virgin olive oil, for drizzling.

1. Slice or chop pork sausages. Heat olive oil in a large heavy based pot and sauté sausages until well browned.

2. Deglaze pan with wine, add Val Verde Traditional Pasta Sauce and bring to the boil. Simmer uncovered for 20-30 minutes until thickened.

3. Cook pasta in a pot of boiling salted water until al dente, drain and toss hot pasta into ragu together with basil leaves. Serve with tagliatelle, farfalle or spaghetti. Finish with a sprinkle of parmesan and a drizzle of extra virgin olive oil.