Penne with Spicy Sausage And Rosemary Ragù

Makes: 4
Preparation time: 15 minutes
Cook time: 40 minutes


  • 2 tbsp Filippo Berio Olive Oil
  • 2 garlic cloves, peeled and crushed
  • 1 red onion, peeled and chopped
  • 200g spicy sausage, skin removed
  • 2 sprigs of fresh rosemary, removed from stalks
  • 1 small glass red wine
  • 1 x 400g tin chopped tomatoes
  • 3 tbsp Filippo Berio Sun Dried Tomato Pesto
  • 400g penne pasta
  • Freshly grated Pecorino cheese


In a large deep sided frying pan, add the olive oil, onion and garlic. Cook for 10 minute over a low heat. Add the sausage meat and rosemary and cook for a further 5 minutes until the meat is browned.

Add the red wine and turn the heat up. Cook for 2 minutes until the wine has almost evaporated.

Add the Filippo Berio Sun Dried Tomato Pesto and the tomatoes and simmer for 20 minutes.

Meanwhile, cook the pasta in a large pan of boiling salted water for 10 minutes or according to packet instructions.

Drain the pasta, leaving a little of the water in the pan then return the pasta to the pan. Stir in the sausage ragù and serve with a good helping of grated pecorino cheese.

Did you know:

This deliciously rich ragù sauce can be made in a fraction of the time of a traditional meat ragù but is just a good to eat and makes a great midweek hearty supper.


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