Creamy Italian Sausage Ragu with Fennel
A rich and creamy ragu bursting with Italian sausage, delicate fennel, and aromatic herbs that'll transport you straight to the heart of Italy.
Ah, the ragu — not just any ragu, but one that gives your taste buds a round-trip ticket to Italy and back. This creamy Italian sausage ragu combines the comforting embrace of an old-fashioned hug with the zap of spicy sausage. That fennel? It's our underdog — subtle, yet it sings a quiet but crucial harmony in this flavour orchestra. Perfect for rainy evenings where all you want is a nice glass of red and Italian opera murmuring in the background.
Ingredients
- 400 g Italian sausage — preferably spicy
- 1 fennel bulb — medium, thinly sliced
- 1 onion — medium, finely chopped
- 3 garlic cloves — minced
- 400 g canned tomatoes
- 150 ml double cream
- 50 g parmesan cheese — grated
- 30 ml olive oil
- 100 ml white wine
- 1 handful fresh basil — torn
- salt — to taste
- black pepper — to taste
- 5 ml oregano — dried
- 500 g pasta of choice — tagliatelle recommended
Instructions
Remove the casing from the sausages and crumble them into a pan over medium heat with 1 tbsp of olive oil.
Cook sausage until browned and slightly crispy, about 8 minutes. Remove sausage and set aside.
In the same pan, add remaining olive oil, fennel, onion, and garlic. Sauté until softened, about 5 minutes.
Pour in the white wine and let it reduce for 2 minutes, scraping off any stuck bits from the bottom of the pan.
Return the sausage to the pan, add canned tomatoes, oregano, and season with salt and pepper. Simmer for 15 minutes.
Stir in the double cream and let it meld into the ragu for 2 minutes.
Cook pasta according to package instructions, then drain and add to the ragu. Mix well, adding pasta water if needed.
Serve the pasta topped with freshly grated Parmesan and torn basil leaves.
Tips
- Use spicy Italian sausage for an extra kick.
- Thinly slice fennel for even cooking and blend with the sauce.
- Reserve a little pasta water; it's magic for emulsion in sauces.
- Let the cream warm gently without boiling to maintain its silky texture.
- Make the ragu ahead of time and store in the fridge for up to 3 days.
Substitutions
Italian sausage → turkey or chicken sausage
Noticeably differentdouble cream → single cream
Stays closefennel bulb → celery
Noticeably differentwhite wine → chicken stock plus a splash of vinegar
Noticeably different
Nutrition
Per serving · estimated
- 780
- Calories
- 28 g
- Protein
- 80 g
- Carbs
- 40 g
- Fat
- 5 g
- Fibre
- 9 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make this ragu in advance?
Yes, it can be made in advance and stored in the fridge for up to 3 days.
What type of pasta works best?
Tagliatelle is recommended as it holds the sauce beautifully.
Can I freeze the ragu?
Yes, freeze it without the pasta for best results, then defrost and combine fresh pasta when ready to serve.
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