Speedy Weeknight Ragu

Name: Speedy Weeknight Ragu
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: Shop The Pasta Club Subscription!; 2 tablespoons Giadzy olive oil; 1 small yellow onion, finely chopped; 1 small carrot, peeled and finely chopped; 1 1/4 teaspoon salt, divided; 1 pound sweet Italian pork sausages, removed from casing; 2 (14 oz) cans Giadzy Corbara tomatoes; 1 teaspoon Tuscan Grill seasoning; 1 pound Giadzy Ziti Rigate; ½ cup Pecorino Romano; 1/2 cup freshly grated Parmigiano Reggiano, plus more for serving

When you’re craving the cozy comfort of a slow-simmered ragu but don’t have all day, this quick version delivers big flavor in a fraction of the time. Sweet Italian sausage, fragrant Tuscan Grill seasoning, and sweet Corbara tomatoes make a sauce that’s rich, hearty, and layered with flavor, all in under an hour. Toss it with ziti rigate, Pecorino, and Parmigiano for a weeknight dinner that feels like a Sunday feast.

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Servings

Prep Time

10 minutes

Cook Time

35 minutes

Ingredients

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2 tablespoons Giadzy olive oil

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1 small yellow onion, finely chopped
1 small carrot, peeled and finely chopped
1 1/4 teaspoon salt, divided
1 pound sweet Italian pork sausages, removed from casing
2 (14 oz) cans Giadzy Corbara tomatoes

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1 teaspoon Tuscan Grill seasoning

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1 pound Giadzy Ziti Rigate

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½ cup Pecorino Romano
1/2 cup freshly grated Parmigiano Reggiano, plus more for serving

Instructions

In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and carrot and ½ teaspoon salt and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned, breaking it up as you go.
Once the sausage is browned and cooked through, pour in the Corbara tomatoes, crushing them gently with the back of a wooden spoon. Stir in the Tuscan Grill seasoning and the remaining 3/4 teaspoon of salt and bring the sauce to a simmer. Let it cook for 20–25 minutes at a simmer, stirring occasionally, until thickened.
Meanwhile, bring a large pot of salted water to a boil. Cook the Ziti until al dente, then reserve ½ cup pasta water and drain. Add the pasta directly to the sauce, and top with the ½ cup Parmigiano Reggiano and Pecorino.
Stir in a splash of reserved pasta water if the sauce feels too thick. Taste and add more salt if needed. Serve hot and with more Parm, if desired.