Braised Lamb Sausages for Pasta

Slow cooked lamb or goat Italian sausages with pasta

5 from 1 vote

A simple lamb ragu recipe made from sausages braised fork-tender with onions, tomato, wine and herbs. Great tossed with pasta or served over soft polenta. Serves 4-6

Prep Time15

Cook Time2

Course: Main Course

Cuisine: American, Italian American

Keyword: Goat Sausage, Italian Sausage, Lamb Sausage

Servings: servings

Calories: 648kcal

Equipment

1 10 inch skillet with high sides or Dutch oven

Ingredients

Lamb Sugo

1 lb lamb or goat Italian sausages
1 32 oz can whole peeled tomatoes
2 oz yellow onion
2 large cloves garlic
½ cup lamb or chicken stock
½ cup dry red wine
¼ teaspoon kosher salt
Pinch of crushed red pepper flakes
2 teaspoons cooking olive oil

Finishing and serving

1 lb cooked pasta, such as penne
1 tablespoon unsalted butter
Grated parmesan cheese, for serving
Small handful of chopped Italian parsley, to garnish, optional

Instructions

Heat a 3 quart sauce pot with the cooking oil until hot. Add the sausages and allow to cook for a few minutes on medium heat until lightly browned on both sides.
Remove the sausages.
Finely chop the garlic and onion together, add to the pan and cook for 3-4 minutes on medium-high heat or until softened.
Add the red wine and scrape up the browned bits on the bottom of the pan with a wooden spoon.
Add the browned lamb sausages back to the pan. Add the tomato puree and stock, bring to a simmer, cover and cook in the oven for 2 hours at 275 F.
Bring a large pot of salted water to a boil and cook the pasta al dente.
Remove the pan from the oven carefully, remove the lid, and tilt the pan, spooning off excess oil and discarding. Remove the sausages from the pan, add the pasta, which should be hot, stir to mix with the sauce, adding the parsley and butter and mixing.
If you want, slice the sausages into bite sized pieces.
Double check the seasoning of the sauce for salt and hot pepper and adjust until it tastes good to you.
Add the sausages back to the pan, along with the pasta if using, simmer for a few minutes to mix the flavors and help the pasta absorb the sauce, and serve. Pass parmesan at the table.

Notes

Skimming fat from the finished dish

After your sausages are done cooking, you may notice some oil on the top, which is natural. I suggest pouring some of it off before serving. If your sauce looks too thick or dry after cooking, add a little water and stir, bring it to a simmer to adjust the consistency until you like it.

Nutrition