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Becky's Food Page 19 Italian Sausage Ragu.

January 23rd 2008

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Italian Sausage Ragu

Italian Sausage Ragu.


  • A liitle olive/cooking oil
  • 8 - 12oz cocktail sausages
  • 1/2 Red Pepper / 1/2 Green Pepper
  • 1 large onion thinly sliced
  • 1 clove garlic
  • 6oz fusilli pasta (twists)
  • 4oz red wine (optional)
  • 400g chopped tomatoes( 1 can)
  • 1 tablespoon tomato puree
  • Seasoning / 1 teaspoon dried chillies


  • Saute the sausages gently in a frying pan until lightly golden then remove from the pan.
  • Add a little oil to the frying pan and add the onions and peppers, saute for 5 mins until light and soft.
  • Add the garlic and chillies (if required) and cook for a further one minute - remove from the heat but leave the ingredients in the pan.
  • Plunge the pasta into a pan of boiling water, stir once and cook for 10 - 12 mins until al dente. When the pasta is cooked rinse quickly under running water and dry.
  • Return the sausages to the frying pan, pour in the wine and allow to reduce.
  • Add the tomatoes and tomato puree, cover and simmer gently for 8 - 10 mins until slightly thickened and reduced, stir occasionally.
  • Add the pasta and stir for 2 mins until the pasta is hot.
  • Season to taste and serve with a fresh green salad.

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