Pasta with Sausage Ragu
We wanted to pack all-day flavor into this sauce without spending all day on it.
Why This Recipe Works
For our quick weeknight version of this typically long-cooked dish, we needed to develop flavor at every stage. After browning 2 pounds of Italian sausage, we added fennel, onion, and fennel seeds that we had finely chopped in the food processor—the fennel and fennel seeds helped amplify the sausage flavor—and cooked them until softened.