There’s no better feeling that getting two meals out of one set of ingredients. With this creamy sausage ragu recipe from Tesco, you can use the leftovers the following day to prepare a spicy sausage tart. They’re tasty and economical too!
Creamy sausage ragu recipe
Serves 4
Takes 20 minutes
590 calories / serving
Freezable
Ingredients
- 454g pack reduced-fat pork sausages
- 300g rigatoni
- 1 onion, finely chopped
- 2 celery sticks, finely sliced
- 125ml dry white wine
- ½ tsp fennel seeds
- pinch of crushed chillies (optional)
- 6 garlic cloves, chopped
- 15g fresh parsley, stalks and leaves separated, both finely chopped
- 150ml whipping cream
- 30g grated parmigiano reggiano
Method
- Heat a nonstick frying pan over a medium-high heat, squeeze the sausage meat out of their skins and crumble in. Fry for 5-6 mins, using a wooden spoon to break up the meat, until golden and crispy. Transfer to a plate with a slotted spoon and set aside.
- Cook the rigatoni to pack instructions. Drain well, reserving 200ml cooking water.
- Meanwhile, reduce the heat to medium-low and add the onion and celery to the empty sausage pan; fry for 5 mins until they begin to colour. Season, add the wine and bubble for 2 mins. Stir in the fennel seeds, crushed chillies (if using), garlic and parsley stalks. Cook for 1-2 mins until fragrant.
- Stir in half the reserved pasta cooking water, the cream and sausage meat, along with a good grinding of black pepper. Bring to a simmer, then reduce the heat to low and bubble gently for 3-4 mins until the sauce has thickened slightly. Add a splash of cooking water if it’s too thick, then stir in most of the parsley leaves and cheese.
- Set aside 250g ragu for the Spicy sausage tart (see recipe, linked above): leave to cool, then store in the fridge for up to 2 days. Stir most of the remaining sauce through the cooked pasta, then divide between bowls. Top with the remaining sauce, cheese and parsley to serve.
Tip: Make the ragu the day before, leave to cool and chill in an airtight container. Reheat and add a splash more pasta water to loosen before serving.
Use up your leftovers with this spicy sausage tart.
Serves 6
Takes 55 minutes
265 calories / serving
Freezable
Ingredients
- 250g leftover sausage ragu
- 100g reduced-fat soft cheese
- ½ tsp chilli paste
- 320g pack ready rolled puff pastry
- 15g fresh parsley, finely chopped
- 3 spring onions, trimmed and finely sliced
- crushed chillies, to serve (optional)
- 120g pack mixed leaf salad, to serve
Method
- Remove the leftover sausage ragu from the fridge for 30 mins before cooking, so that it comes to room temperature. Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the soft cheese and chilli paste in a small bowl.
- Unroll the puff pastry on its paper and transfer to a large baking sheet. Score a 2cm border around the pastry with a knife, then prick the space inside the border all over with a fork.
- Spread the chilli-soft cheese over the pastry, keeping it inside the scored border, then spoon over the sausage ragu. Bake for 20-25 mins until golden and bubbling, then leave for 2 mins to cool slightly. Scatter over the parsley, spring onions and crushed chillies (if using), then slice and serve with the mixed leaf salad.
See also: Leftover Easter Egg Brownies
