Sausage ragu is a go-to in my house. Seasoned sausage meat infuses a ton of flavor in a fraction of the time it would take to make a Bolognese or Genovese ragu.
The other fun part? You can take it any direction you’d like.
Here, I add a healthy dose of Aji Amarillo—a Peruvian yellow pepper paste—to my sofrito. The paste packs some heat with a defined fruity flavor that plays off the fennel in the sausage rather well.
My secret ingredient is frozen peas, which I always keep on hand. Without an ounce of effort, peas bring a fresh pop (and colorful contrast) to any sauce.
Try it out yourself.
Share this post