Quick Italian Sausage Bolognese
1 1/2 pounds Crabill’s Sweet Italian sausage, casing removed
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
28-ounce can crushed tomato
Red pepper flakes
1 pound cooked pappardelle pasta (or other type of long flat pasta noodle)
Serve with Parmesan cheese and fresh basil
1.In a large Dutch oven, warm the olive oil over medium-high heat. Add the sausage and cook until browned, making sure to crumble the sausage as it cooks with a wooden spoon. Remove the sausage from the pan and discard all but approximately 2 tablespoons of the rendered fat from the pan.
2.Return the pan to medium heat and add the onions and garlic and cook for 4 to 6 minutes or until the onions are translucent.
3.Return the sausage to the pan and add the tomatoes as well as a large pinch of salt and red pepper flakes. Cook the Bolognese sauce over medium high for about 5 to 7 minutes or until reduced by half.
4.Add the cooked pasta to the pan and gently toss to combine with the Bolognese sauce.
Serve warm with a sprinkle of Parmesan cheese and fresh basil.
Adapted from www.chowhound.com