Sausage and Red Wine Ragu
Sausage and Red Wine Ragu



  • Olive oil
  • 4 cumberland sausages, skins removed
  • 1 sliced garlic clove
  • ½ tsp fennel seeds
  • 1 tsp hot smoked paprika
  • Pinch of chilli flakes
  • 400g tin of chopped tomatoes with herbs
  • ½ bunch of parsley
  • Cooked rigatoni, to serve
  • Heat 1 tbsp of olive oil in a pan. Squeeze the sausages from their skins and add lumps of the sausage meat to the pan, then cook until browned all over.
  • Add the garlic to the pan and cook for a minute or two. Add the spices, cook for another minute, then tip in the tomatoes and wine. Season well, simmer for 20 mins, then stir in the parsley. Cook until thickened, then stir in the cooked rigatoni and serve with parmesan.
30 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box