Hearts of Palm Pasta with Sausage Ragu
Ingredients
- 2 tbsp Extra Virgin Olive Oil, divided
- 5 bratwurst sausages (about 1 lb), casings removed
- 1 tbsp Fennel Seeds
- 1 Medium Carrot grated
- 2 tbsp Garlic, finely chopped
- 1 Oregano
- 1 tsp Red Pepper Flakes (or more if desired)
- 1/4 cup Ruby port wine
- 1-28 oz Can whole peeled tomatoes
- 3 Bay Leaves
- 1 can Palmini Pasta, rinsed and drained
- 2/3 cups Parmesan Cheese, grated
- 1/2 cup Parsley, finely chopped
Instructions
- In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add bratwurst and fennel seeds and cook until the sausage starts to brown, about 5 minutes. Add grated carrot and cook until sausage is completely cooked through, about 5 more minutes.
- Add an additional tablespoon of oil to the skillet and stir in garlic, oregano, and red pepper flakes. Cook until fragrant, about 30 seconds. Stir in port and bring to a boil and cook until the wine almost evaporates, about 1-2 minutes. Add the whole peeled tomatoes and bay leaves. Reduce heat to medium and simmer for 15 minutes, until the flavors combine. Discard bay leaves.
- Add Palmini pasta to the ragu and stir in parmesan and parsley until combined, about 3 minutes. Serve on plates and garnish with additional parsley and parmesan if desired.
