Speedy Weeknight Ragu
Servings
6
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
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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
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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
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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.
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