I had a quantity of bulk Italian Sausage meat that needed using up over the weekend and decided to make a quick, easy and delicious Rosé Sausage Ragu sauce. The term Rosé merely refers to the slightly pinkish color of the sauce, due to the use of cream in the finish.
This is a really simple sauce, which goes together quickly and easily. It doesn't require the long slow cooking of a traditional ragu, and yet you still get a really tasty sauce. This is perfect for those times when you want something delicious for your supper, but you don't want to have to put in a lot of time and effort!
This sauce for this pasta dish tasted every bit as rich and indulgent as a more traditional sauce, despite it having not simmered for ages. It was thick and rich and went very well with some spaghetti that I cooked.
A knob of butter added at the end added a bit of naughtiness that went down really well. There is also some grated cheese in the sauce, adding an additional flavor boost. I also made sure to use the very best crushed tomatoes for the sauce that I could buy. A good Italian brand. I don't know what it is about Italian tomatoes, but they taste so much better than the rest. Perhaps it is that hot Italian sunshine!
In any case this was exceptionally delicious. We enjoyed it in heated bowls with more cheese sprinkled on top and a cheeky side of homemade garlic toast. A salad was also enjoyed although not shown in the photograph. There were no leftovers. Every scrap of that tasty sauce was enjoyed to the nth degree! It was so tasty, and we were so greedy!
INGREDIENTS NEEDED
TO MAKE
ROSE SAUSAGE RAGU
Simple ingredients. There is nothing too complicated here. Don't forget to read the additional notes below for further information.
For the Sauce:
- 9 ounces (250g) mild Italian sausage, bulk, if in cases, remove and discard the cases
- 1/2 TBS light olive oil
- 1 medium carrot, peeled and grated
- 1 shallot, peeled and finely minced
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 (14oz/420g) tin of crushed tomatoes with garlic and onion
- 3/4 cup (180ml) beef broth
- pinch chili flakes
- salt and pepper to taste
- 1/4 cup (60ml) cream
- 2 TBS grated Parmesan Cheese
- 1 TBS butter
To serve
- 6 ounces/170g dry spaghetti pasta, cooked to al dente and drained
- 2 TBS grated Parmesan Cheese
I had bulk mild Italian sausage, but if you cannot get that, just use mild Italian sausage links with the skins removed and discarded.
Don't leave the peel on your carrots. It has a tendency to darken and turn black. I am always perplexed when I see people leaving the skins on, no matter how well washed they are.
Use Italian seasoning that has a mix of herbs such as parsley, oregano, basil, sage, etc. in it. Fennel seed is also very nice.
Make sure you use garlic powder and NOT garlic salt!
Crushed tomatoes are thicker than chopped tomatoes. You can use chopped tomatoes in tomato juice, but your sauce may not have the right consistency.
I used whipping cream and grated my own Parmesan cheese. I also used salted butter as that is all I keep in my house for the most part.
HOW TO COOK
ROSE SAUSAGE RAGU
This simple sauce goes together very quickly and simply. It is very uncomplicated which is what I like these days.
- Heat the oil in a saucepan over medium heat. Crumble in the sausage meat. Cook, breaking it up, until no pink remains. (I have one of those hard plastic star shaped meat chopper things with a handle which you use to separate the meat as it browns. It works a charm.)
- Add the carrots and shallots. Cook for a further 3 to 4 minutes until they begin to soften. (Don't allow to brown.)
- Stir in the Italian seasoning, garlic powder, crushed tomatoes, chili flakes (if using) and beef stock. Bring to a simmer. (I used reconstituted Better than Boullion Beef.)
- Once simmering, reduce to medium low and simmer for 10 minutes, stirring occasionally, until the sauce begins to thicken.
- Whisk in the cream. (If you think it is a bit too thick, you can add a bit of the pasta water to thin it.)
- Remove from the heat. Add the spaghetti noodles, Parmesan cheese and butter. Toss to combine until the butter melts and the spaghetti is coated. (This is a very quick process.)
- Divide between two heated pasta bowls. Sprinkle with the remaining parmesan cheese and serve immediately.
WHAT TO SERVE
WITH
ROSE SAUSAGE RAGU
This is delicious served with garlic toast and a mixed salad on the side. You can very easily make your own garlic toast using any kind of bread. I have a brilliant recipe here which uses any kind of bread. On this particular day I used sourdough bread and added a mix of cheese to the top.
For the salad I recommend one with your favorite kind of lettuce, torn, some chopped tomatoes, spring or red onions and a simple vinaigrette dressing. Croutons are optional.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE ITALIAN SAUSAGE?
No, you don't. Feel free to use the equivalent amount of ground beef, ground turkey, or ground chicken.
CAN I USE HOT ITALIAN SAUSAGE?
Yes, you can. Just make sure you don't add the optional chili flakes as they will probably not be needed.
MUST I USED SPAGHETTI NOODLES?
You can use the equivalent amount of any kind of pasta. Even gluten free. I do recommend using any pasta that will cling to the sauce nicely.
CAN THIS BE DOUBLED SUCCESSFULLY?
Absolutely. You may double all of the ingredients. It may take slightly longer to cook however.
CAN THIS BE FROZEN?
Yes, this can be frozen in an airtight container for up to three months. There is a slight risk that the cream may cause the sauce to split, however. Thaw and then reheat gently to serve.
A FEW OTHER
PASTA RECIPES FOR YOU TO ENJOY
We love pasta in this house. It's a great way to stretch protein and is hearty and delicious!
BOW TIE PASTA WITH SPROUTS AND BACON - Pasta, sprouts and bacon are three of my absolute favorite things, so I just love this dish. Its a very simple recipe and goes together really quickly if you have all of your ingredients prepped and ready to go. The sprouts get all caramelized on the edges, which I really love. Crisp salty bacon and those nutty crispy-tender sprouts in a creamy sauce with plenty of cheese scattered over top! What's not to love about this!
CHEESY TUNA SKILLET PASTA - This is a fabulously tasty skillet meal. It goes together really quickly and is done in about 15 minutes time maximum. While it is cooking you can be putting together a nice salad to serve on the side. Easy peasy. It's like your favorite Tuna Casserole, or Tuna Helper, I guess. Cooked on top of the stove, all in one dish. Again, no fuss, no muss.
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Yield: 2 servings
Rosé Sausage Ragu
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Rich, delicious, quick and easy. What more could you want?
Ingredients
For the Sauce:
- 9 ounces (250g) mild Italian sausage, bulk, if in cases, remove and discard the cases
- 1/2 TBS light olive oil
- 1 medium carrot, peeled and grated
- 1 shallot, peeled and finely minced
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 (14oz/420g) tin of crushed tomatoes with garlic and onion
- 3/4 cup (180ml) beef broth
- pinch chili flakes
- salt and pepper to taste
- 1/4 cup (60ml) cream
- 2 TBS grated Parmesan Cheese
- 1 TBS butter
To serve
- 6 ounces/170g dry spaghetti pasta, cooked to al dente and drained
- 2 TBS grated Parmesan Cheese
Instructions
- Heat the oil in a saucepan over medium heat. Crumble in the sausage meat. Cook, breaking it up, until no pink remains.
- Add the carrots and shallots. Cook for a further 3 to 4 minutes until they begin to soften.
- Stir in the Italian seasoning, garlic powder, crushed tomatoes, chili flakes (if using) and beef stock. Bring to a simmer.
- Once simmering, reduce to medium low and simmer for 10 minutes, stirring occasionally, until the sauce begins to thicken.
- Whisk in the cream.
- Remove from the heat. Add the spaghetti noodles, Parmesan cheese and butter. Toss to combine until the butter melts and the spaghetti is coated.
- Divide between two heated pasta bowls. Sprinkle with the remaining parmesan cheese and serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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When it comes to autumn soups, I think Butternut Squash has to be one of my favorites! There is something about the earthy sweetness of butternut squash that lends itself beautifully to soups. It always gives such a creamy finish. But then again, all of the Winter squashes do.
Butternut squash is one of those squashes that is readily available most of the year round, but which is at its best at this time of year. It pairs perfectly with the sweet tart apple which is used in making this Butternut Squash, Apple & Cheddar soup. And onion . . . or earth apples as they are also known. The three together are a trinity of good taste!
Simple, natural ingredients put together in the most delicious way. I have added some strong/sharp cheddar cheese to add a bit of protein and an additional depth of flavor. Apples and cheese are perfect partners and the two shine together with the butternut squash in this simple and yet elegant soup.
All you need to serve with it is perhaps some crisp crackers, or a slice of crusty bread or a roll. Something you can dip into that gorgeous soup.
Wholesome, hearty and quick to make, this soup spells "W I N N E R" from the get-go! It is a seasonal favorite and would make an excellent first course for a holiday dinner.
Note - If serving it as a first course, cut the servings in half. You don't want people filling up before the main arrives. It is meant only to tease the appetite.
INGREDIENTS NEEDED
TO MAKE
BUTTERNUT SQUASH, APPLE & CHEDDAR SOUP
Simple, all natural ingredients and not a lot of them. This is a small batch recipe making 3 to 4 servings depending on appetites. To serve more, simply double the ingredients.
- 2 TBS ghee or butter
- 1 medium onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 1 medium eating apple, peeled and chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried sage leaves
- 1/4 tsp ground cinnamon
- 1 TBS soft light brown sugar
- 3 cups (400g) butternut squash, peeled and cubed
- 2 1/2 cups (600ml) vegetable stock
- 1/2 cup (120ml) milk or cream
- 1/2 cup (65g) grated sharp/strong cheddar cheese, plus more to sprinkle on the soup when you serve it. (sprinkle is optional)
I used my homemade ghee for this. I love its naturally nutty flavor. A simple brown skinned onion and local garlic. MY butternut squash was locally grown.
Apples are in season now so pick a really well flavored one so that it's flavor doesn't disappear into the soup. You want a sweet/tart crisp one!
You can use fresh sage if you have it. I did not. I used dried crumbled sage leaves, which have a bit more body than ground sage and a lovely flavor.
I used Better than Boullion Vegetable Stock concentrate, reconstituted. It has a really nice flavor.
I used whole milk today, but whipping cream gives a lovely richness. I used a good quality sharp white cheddar.
HOW TO MAKE
BUTTERNUT SQUASH, APPLE & CHEDDAR SOUP
This really is quite simple to make. I really hope you will give it a go. It's delicious!
- Heat the ghee/butter in a large saucepan over medium high heat. Add the chopped onion. Cook, stirring occasionally, until softened and translucent without browning. (It's important not to let it brown as that would add an unappealing color to the finished soup.)
- Add the apple and the garlic. Continue to cook for a further 5 minutes. (The apple will be starting to soften nicely.)
- Season with the salt, pepper, sage, cinnamon and brown sugar. Mix all well together. (This will give off a lovely aroma!)
- Add the butternut squash. Toss to coat with the seasonings, onions and apple. (This helps to get the flavors into all of the ingredients.)
- Add the vegetable stock and bring to the boil.
- Reduce to a slow simmer and cover tightly. Simmer for 20 to 30 minutes, until the squash is meltingly tender. (You just want it to slowly simmer, not boil.)
- Remove from the heat and blend smooth using a stick immersion blender. (Alternately you can blend in a regular blender in batches.)
- Return to the hob and gently reheat over medium low. Add the milk/cream. Bring up to a simmer. Cook for several minutes longer. Taste and adjust seasonings as desired. (Once you add the cream you really don't want it to boil.)
- Remove from the heat and whisk in the cheese to thoroughly melt.
- Spoon into heated bowls to serve with or without an additional sprinkle of cheddar on top. (A heated bowl helps to keep your soup hot for longer.)
HINTS & TIPS
FOR MAKING THE BEST SOUPS
1. There are a lot of really great readymade stocks available in the shops these days, but often they can be high in salt. I always try to make my own stock when I have bones left from a roast or ham or chicken.
- Just pop the bones into a saucepan (you can roast them first to brown them off in a hot oven. This will greatly amplify their flavor. 450*F/230*C until they are crisp and golden brown). Add an onion, peeled, several stalks of celery, a large carrot peeled, some pepper corns and salt. You can also add some fresh herbs if you have them like parsley and thyme. Bring to the boil.
- Skim off any foam and discard. Simmer over low heat for an hour or so. Obviously the longer you simmer it the more flavor filled it will be. Strain through a sieve and then pack into one or two cup containers to use when needed. You can also freeze it in ice cube trays for when you only need a spoonful or two.
2. An immersion blender is a valuable tool when it comes to pureeing soups for a creamy finish. It will still have texture however. The only way to really make sure your soup is extremely smooth is to puree it and then pass it through a sieve. Passing it through a sieve will remove any solids and make for a creamier soup.
3. If you are making a stock from scratch, you may want to chill it before separating it into smaller containers. Any fat will harden and you can just lift it off the top and discard. Alternately you can pass several layers of paper towel across the top, just skimming it. The paper towel will soak up the fat very easily.
4. Try to have all of your vegetables cut to a uniform size. That way they will cook in about the same time. You can start by adding vegetables that have a longer cook time, adding the remainder in stages.
5. Most soups freeze very well. Certain soups like cream soups are the exception as they can have a tendency to split when frozen. I do not recommend freezing cream soups. There are also certain vegetables whose textures alter a bit when frozen, such as potatoes. You may, or may not, like the texture of them afterwards.
6. Adding ingredients like citrus juices, vinegars, tomato paste, wine, coffee, and beer can often make a difference between creating a good soup or creating a great soup! Adding these during cooking brightens up the flavor profile significantly, which will make your soup or stew feel less heavy, even as it remains delectably savory.
7. When making soups that include pasta be aware that the pasta will soak up some of the broth and soften as it sits. This means that pasta soups are not idea keepers. If you are going to prepare a soup which has pasta in it ahead of time. Don't add the past until about half an hour or so before you plan on serving it. You can cook the pasta separately as well and then just add it in at the last, heating it through before serving.
8. Often it is a wise thing to double up your soup recipes, freezing some for a later date. Package and label them in single serving sized containers which are easy to reheat in the microwave at a later date.
9. I don't know any soup which is not greatly enhanced by adding a crisp crouton or something crunchy on top. You can easily cut shapes using cookie cutters out of buttered bread and toast them in a hot oven. You can add sesame seeds, or bagel seasoning, coarse salt and pepper, etc. to make them even prettier.
Scraps of pastry rolled out and cut into shapes, then baked until crisp. Potato skins toasted in a hot oven until crisp and golden, and topped with cheese. Stale croissants, sliced into thin slices crosswise, sprayed with low fat cooking spray and then toasted in a hot oven.
ADDITIONAL HEARTY SOUP
RECIPES THAT YOU MIGHT ALSO ENJOY
WINTER VEGETABLE SOUP WITH CHEESE DUMPLINGS - Soup with dumplings? Count me in! Especially cheese dumplings. Simple to make and using simple everyday ingredients. Its also a great way to use up what's in the fridge. This is a deliciously hearty soup with plenty of vegetables, ham and fluffy cheese dumplings. I guarantee your family will love this!
TURKEY MULLIGATAWNY SOUP - This soup is rich and delicious with an abundance of East Indian/Asian flavors and filled with meaty chunks of turkey, plenty of vegetables and rice. There is a gentle hit of heat and spice from the use of curry powder and a touch of sweetness (which goes well with curry) by using a fresh apple, chopped. Altogether, its a very hearty, delicious and satisfying soup.
Pin this recipe to your soups, Autumn, or lunch boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 3 to 4 delicious servings
Butternut Squash, Apple & Cheddar Soup
Prep time: 25 MinCook time: 30 MinTotal time: 55 Min
This is one of the most delicious butternut squash soups! Somewhere in between sweet and savory, it has a rich and velvety texture that is really pleasing to the palate!
Ingredients
- 2 TBS ghee or butter
- 1 medium onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 1 medium eating apple, peeled and chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried sage leaves
- 1/4 tsp ground cinnamon
- 1 TBS soft light brown sugar
- 3 cups (400g) butternut squash, peeled and cubed
- 2 1/2 cups (600ml) vegetable stock
- 1/2 cup (120ml) milk or cream
- 1/2 cup (65g) grated sharp/strong cheddar cheese, plus more to sprinkle on the soup when you serve it. (sprinkle is optional)
Instructions
- Heat the ghee/butter in a large saucepan over medium high heat. Add the chopped onion. Cook, stirring occasionally, until softened and translucent without browning.
- Add the apple and the garlic. Continue to cook for a further 5 minutes.
- Season with the salt, pepper, sage, cinnamon and brown sugar. Mix all well together.
- Add the butternut squash. Toss to coat with the seasonings, onions and apple.
- Add the vegetable stock and bring to the boil.
- Reduce to a slow simmer and cover tightly. Simmer for 20 to 30 minutes, until the squash is meltingly tender.
- Remove from the heat and blend smooth using a stick immersion blender. (Alternately you can blend in a regular blender in batches.)
- Return to the hob and gently reheat over medium low. Add the milk/cream. Bring up to a simmer. Cook for several minutes longer. Taste and adjust seasonings as desired.
- Remove from the heat and whisk in the cheese to thoroughly melt.
- Spoon into heated bowls to serve with or without an additional sprinkle of cheddar on top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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