Sausage Ragù

1. Brown the Sausage

Kick things off by giving your sausage a good browning in a skillet or Dutch oven. Cook it for about 5 minutes until it's no longer pink.

2. Sauté the Vegetables

Let the onion, carrot, celery, and parsley join the sausage. Sprinkle them into the pan with a generous drizzle of extra-virgin olive oil and sauté on a low heat for about 40 minutes, until caramelized.

3. Add Tomatoes and Herbs

Pour in the whole tomatoes along with their juice, and tuck in the thyme and rosemary. Let the sauce simmer for about 20-25 minutes until thickened.

4. Incorporate Tomato Paste

Swirl in the tomato paste that's been diluted with a touch of hot water. Simmer for another 10 minutes.

5. Cook the Pasta

Cook your chosen tubular pasta according to the package's instructions in a large pot of salted water. Remember to save some of the starchy pasta water after the noodles are perfectly al dente.

6. Combine Pasta and Ragù

Drain the pasta and return it to the pot, then fold in the sausage ragù, adding a bit of the reserved pasta water to help the sauce cling to every noodle.

7. Serve

Serve hot in a warmed bowl, sprinkled with fresh parsley and freshly grated Parmesan cheese.