Italian Sausage Ragu

So day two of Cook Something New has me once again turning to my most favorite cooking mag - Cuisine at Home! Although I made this the day before, this is a definite Weeknight Winner. Chunky, fresh and super good! I served this over penne but any pasta will do.

Italian Sausage Ragu
Adapted from Cuisine at Home, Issue #65, October 2007

What you need:

• 8 oz penne pasta 
• 1 lb Italian sausage casings removed
• 1/2 yellow bell pepper, diced
• 1/2 onion, diced
• 2 tsp tomato paste
• 2 tsp garlic, minced
• 1/2 cup good dry white wine
• 14 oz can diced tomatoes
• 1 tsp sugar
• 1 pinch red pepper flakes
• 1/4 cup chopped parsley, fresh or dried
• Grated Parmesan cheese, optional

What to do:

• Bring a large pot of salted water to a boil for the penne.
• Cook pasta according to package directions; drain and set aside.
• Brown sausage in a large saute pan over medium-high heat for 5 minutes, crushing it into small pieces using a potato masher.
• Add the bell pepper and onion; cook 5 minutes or until sausage is cooked through.
• Stir in tomato paste and garlic. Saute 2 minutes, stirring frequently.
• Deglaze with wine, then increase heat to high and cook until liquid is nearly evaporated.
• Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.
• Season stir in parsley, and serve over penne. Garnish with Parmesan.