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Spicy Sausage Ragu Pasta
Spicy Sausage Ragu Pasta

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Run the stairs. Stroll up the stairs to where you live or work as opposed to using the elevator. While this will be tough to do if you live on or if your job is on a extremely high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the rest of the way. Lots of people opt for the easy elevator ride instead of making an attempt on the stairs. Even if you only have just one flight to climb, climbing down and up it during the day is a great way to get extra exercise.

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We hope you got benefit from reading it, now let’s go back to spicy sausage ragu pasta recipe. To make spicy sausage ragu pasta you need 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Spicy Sausage Ragu Pasta:
  1. Provide 1 tbsp olive oil
  2. Provide 300 g pork sausages, casings removed
  3. Provide 1 onion, finely chopped
  4. Take 1 carrot, finely chopped
  5. You need 1 celery stick, finely chopped
  6. Use 2 garlic cloves, finely chopped
  7. Use 1 fresh chilli, finely chopped
  8. Use 400 g tin of chopped tomatoes
  9. Use 1 tsp soft brown sugar
  10. Take 1 tsp tomato puree
  11. Take 1 tbsp balsamic vinegar
  12. Take Splash red wine
  13. Take 1 tsp dried chilli flakes (adjust according to your preference)
  14. You need 400 g fusilli or spirali pasta
  15. Use Basil
  16. Provide Parmesan
Instructions to make Spicy Sausage Ragu Pasta:
  1. Heat up the olive oil in a large non-stick pan. Once the oil is hot, add the sausages and fry for a couple of minutes. Add the chopped onion, garlic, celery, carrot and chilli to the sausages and fry on a low/medium heat until the onion and celery are transparent and soft.
  2. Add the tin of chopped tomatoes. Add some water to the empty tin and swish around to use up the excess tomato sauce and add to the sauce. Add the brown sugar, tomato puree, balsamic vinegar, chilli flakes and red wine to the sauce. Stir and then leave to simmer and reduce (no lid and stir only occasionally).
  3. While the sauce is simmering, put a large pot of water on to boil. Add salt to season the water.
  4. Once the water has reached boiling point, add the dried pasta and cook according to packet instructions (usually 9-11 mins).
  5. Finely chop a couple of handfuls of basil and add to the sauce. Keep some aside to sprinkle over the final dish.
  6. Using a spoon or ladle, take a couple of spoonfuls of the starchy water from the boiling pasta and add to the sauce. This will add liquid whilst helping to thicken the sauce. The sauce should now be a good consistency (you can check by seeing if it covers the back of a wooden spoon).
  7. Once the pasta has cooked, drain and add to the sauce. And mix in. Serve in bowls with grated parmesan and the remaining basil sprinkled over the top. Bon appetit!

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