Ingredients25 m servings 520 cals
- Bring a large pot of water to a boil, add salt.
- Saute garlic with olive oil in a large skillet over medium heat until slightly yellow. Add sausage and thyme, cook until browned. Deglaze by pouring white wine into the skillet. Scrape up all the browned bits from the bottom until smooth, reduce well. Add tomato and water, season with salt and simmer until reduced, about 10 minutes.
- Cook pasta according to the package directions. Drain pasta and toss it with the ragout in a large mixing bowl.
Per Serving: 520 calories; 26.2 g fat; 49.1 g carbohydrates; 18.2 g protein; 51 mg cholesterol; 723 mg sodium. Full nutrition
ReviewsRead all reviews 4
I think there might be a few typo errors in this recipe. First of all 4 tbs EVOO is way too much. I had to drain the skillet of the EVOO in order for the sausage to brown. The sauce did not red...
Verrry, good! Although it looked a little plain to me, I followed the recipe exactly but, alas, cheated in the end by adding a half a dozen sliced white mushrooms pan fried in butter. I know you...