Skip to content
Creamy sausage ragu recipe

Creamy sausage ragu recipe

14 ratings

Get ready for a flavour-packed dinner with our creamy sausage ragu – It's a perfect go-to recipe for a cosy and delicious meal! Use up your leftovers with this spicy sausage tart. See method

  • Serves 4
  • Takes 20 minutes
  • 590 calories / serving
  • Freezable


  • 454g pack reduced-fat pork sausages
  • 300g rigatoni
  • 1 onion, finely chopped​
  • 2 celery sticks, finely sliced​
  • 125ml dry white wine
  • ½ tsp fennel seeds
  • pinch of crushed chillies (optional)
  • 6 garlic cloves, chopped
  • 15g fresh parsley, stalks and leaves separated, both finely chopped
  • 150ml whipping cream
  • 30g grated parmigiano reggiano

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    12g 59%
  • Sugars

    6g 7%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 60.2g Protein 27.1g Fibre 5.7g


  1. Heat a nonstick frying pan over a medium-high heat, squeeze the sausage meat out of their skins and crumble in. Fry for 5-6 mins, using a wooden spoon to break up the meat, until golden and crispy. Transfer to a plate with a slotted spoon and set aside. 
  2. Cook the rigatoni to pack instructions. Drain well, reserving 200ml cooking water.
  3. Meanwhile, reduce the heat to medium-low and add the onion and celery to the empty sausage pan; fry for 5 mins until they begin to colour. Season, add the wine and bubble for 2 mins. Stir in the fennel seeds, crushed chillies (if using), garlic and parsley stalks. Cook for 1-2 mins until fragrant.
  4. Stir in half the reserved pasta cooking water, the cream and sausage meat, along with a good grinding of black pepper. Bring to a simmer, then reduce the heat to low and bubble gently for 3-4 mins until the sauce has thickened slightly. Add a splash of cooking water if it’s too thick, then stir in most of the parsley leaves and cheese.
  5. Set aside 250g ragu for the Spicy sausage tart (see recipe, linked above): leave to cool, then store in the fridge for up to 2 days. Stir most of the remaining sauce through the cooked pasta, then divide between bowls. Top with the remaining sauce, cheese and parsley to serve. 

Tip: Make the ragu the day before, leave to cool and chill in an airtight container. Reheat and add a splash more pasta water to loosen before serving.

Freezing and defrosting guidelines

Freeze ragu only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Sausage recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.