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Image 1 of 1
Image 1 of 1
Image 1 of 1
A robust, savory sausage with a touch of sweetness and bright acidity—our Hot Italian Sausage delivers bold, classic Italian flavors with a zesty kick. Made from quality beef and seasoned with aromatic fennel, cracked black pepper, and crushed red pepper flakes, it’s balanced by brown sugar and a splash of vinegar for depth. Each link is rope-packed in a durable collagen casing to hold juices and ensure even cooking. Perfect for grilling, simmering in sauce, or topping pizzas and sandwiches.
Ingredients - Beef, Brown sugar, Vinegar, Sea salt, Ground fennel, Black pepper, Crushed red pepper
Links are rope packed in a collagen casing. 4 links per pack.
Spicy Italian Sausage Ragù with Pappardelle
Serves 4
Ingredients
1 lb Hot Italian Sausage (links), removed from casings and crumbled
2 tbsp olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 medium carrot, finely diced
1 celery stalk, finely diced
1/2 cup dry red wine
1 (28 oz) can crushed tomatoes
1/2 cup beef or chicken broth
1 tbsp tomato paste
1 tsp dried oregano
1 bay leaf
Salt and freshly ground black pepper, to taste
Pinch of sugar (optional, to balance acidity)
12 oz pappardelle or other wide pasta
Freshly grated Parmesan cheese, for serving
Fresh basil or parsley, chopped, for garnish
Instructions
Prepare the sausage: Remove sausage meat from the collagen casings by slicing the casing and pushing the meat out. Crumble the meat and set aside.
Brown the meat: In a large skillet or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the crumbled sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer the browned sausage to a plate and set aside, leaving drippings in the pan.
Sauté the aromatics: Reduce heat to medium. Add the chopped onion, carrot, and celery to the pan. Cook, stirring occasionally, until softened, 6–8 minutes. Add the garlic and cook 30–60 seconds more until fragrant.
Deglaze: Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2–3 minutes.
Build the ragù: Stir in the tomato paste, crushed tomatoes, broth, oregano, bay leaf, and the browned sausage. Bring to a gentle simmer. Reduce heat to low and simmer, partially covered, for 25–35 minutes to meld flavors. Stir occasionally. Season with salt, pepper, and a pinch of sugar if needed to balance acidity.
Cook the pasta: About 10 minutes before the ragù is done, cook the pappardelle in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
Finish: Remove the bay leaf. If the ragù is too thick, stir in a splash of reserved pasta water to loosen. Toss pasta with the ragù, adding more pasta water as needed to coat evenly.
Serve: Divide among bowls, top with freshly grated Parmesan and chopped basil or parsley.
Storage and Use
Keep refrigerated and use within 3–4 days of purchase, or freeze for
A robust, savory sausage with a touch of sweetness and bright acidity—our Hot Italian Sausage delivers bold, classic Italian flavors with a zesty kick. Made from quality beef and seasoned with aromatic fennel, cracked black pepper, and crushed red pepper flakes, it’s balanced by brown sugar and a splash of vinegar for depth. Each link is rope-packed in a durable collagen casing to hold juices and ensure even cooking. Perfect for grilling, simmering in sauce, or topping pizzas and sandwiches.
Ingredients - Beef, Brown sugar, Vinegar, Sea salt, Ground fennel, Black pepper, Crushed red pepper
Links are rope packed in a collagen casing. 4 links per pack.
Spicy Italian Sausage Ragù with Pappardelle
Serves 4
Ingredients
1 lb Hot Italian Sausage (links), removed from casings and crumbled
2 tbsp olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 medium carrot, finely diced
1 celery stalk, finely diced
1/2 cup dry red wine
1 (28 oz) can crushed tomatoes
1/2 cup beef or chicken broth
1 tbsp tomato paste
1 tsp dried oregano
1 bay leaf
Salt and freshly ground black pepper, to taste
Pinch of sugar (optional, to balance acidity)
12 oz pappardelle or other wide pasta
Freshly grated Parmesan cheese, for serving
Fresh basil or parsley, chopped, for garnish
Instructions
Prepare the sausage: Remove sausage meat from the collagen casings by slicing the casing and pushing the meat out. Crumble the meat and set aside.
Brown the meat: In a large skillet or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the crumbled sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer the browned sausage to a plate and set aside, leaving drippings in the pan.
Sauté the aromatics: Reduce heat to medium. Add the chopped onion, carrot, and celery to the pan. Cook, stirring occasionally, until softened, 6–8 minutes. Add the garlic and cook 30–60 seconds more until fragrant.
Deglaze: Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2–3 minutes.
Build the ragù: Stir in the tomato paste, crushed tomatoes, broth, oregano, bay leaf, and the browned sausage. Bring to a gentle simmer. Reduce heat to low and simmer, partially covered, for 25–35 minutes to meld flavors. Stir occasionally. Season with salt, pepper, and a pinch of sugar if needed to balance acidity.
Cook the pasta: About 10 minutes before the ragù is done, cook the pappardelle in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
Finish: Remove the bay leaf. If the ragù is too thick, stir in a splash of reserved pasta water to loosen. Toss pasta with the ragù, adding more pasta water as needed to coat evenly.
Serve: Divide among bowls, top with freshly grated Parmesan and chopped basil or parsley.
Storage and Use
Keep refrigerated and use within 3–4 days of purchase, or freeze for