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Sausage Ragout with Linguine

PARADE September 2008

by Sheila Lukins

Yield: Makes 4 servings

Ingredients

• 1 pound each sweet and hot Italian sausage, pork or turkey
• 1/4 cup olive oil
• 1 large onion, diced
• 1 tablespoon minced garlic
• 2 red bell peppers, diced
• 1 green bell pepper, diced
• 6 ripe Italian plum tomatoes, cut into 8 pieces each
• 1 cup prepared marinara sauce
• 1/2 cup dry red wine
• 1/2 cup chopped fresh flatleaf parsley, plus 2 tablespoons for garnish
• 1 pound linguine, cooked

Preparation

1. Cut sausages into 1/2-inch slices. Heat oil in a large skillet over medium heat. Cook the sausage in batches until browned. Transfer to a large, heavy pot.

2. Add the onion and garlic to the sausage; cook, stirring, for 5 minutes over low heat.

3. Raise the heat to medium and add the peppers. Cook, stirring, for 7 minutes.

4. Stir in the tomatoes, marinara sauce, wine, and chopped parsley; season with salt and pepper. Simmer, covered, stirring occasionally, for 30 minutes. Serve over pasta; sprinkle with 2 tablespoons parsley.