Servings: 4 People
Cook Time: 35 min


  • 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


  1. 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.
  2. 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.
  3. 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.

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