It’s Wednesday!

Congratulations to the winner of our second Community Lunch Challenge! Those Black Bean Taquitos were delicious, weren’t they?

This week, we would have been serving Pasta with Sausage Ragu

Just like last week, tag us or comment on our Facebook with reviews, pictures, and modifications that you made to your version of this dish! This week, the winner will walk away with a 12-Piece Porcelain Dinnerware Set!

Happy cooking!

Pasta with sausage ragu Recipe


2 (28 ounce) cans diced tomatoes

1 tablespoon olive oil

2 onions, chopped

Salt and pepper

5 garlic cloves, minced

1 tablespoon tomato paste 

¼ cup red wine or balsamic vinegar

1 red bell pepper, stemmed, seeded, and chopped

12 ounces hot Italian turkey sausage, casings removed

1 lb penne

¼ cup chopped fresh basil


  1. Working in batches, pulse tomatoes with their juice in food processor until mostly smooth, about 10 pulses; transfer to bowl. Heat oil in large saucepan over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook until golden brown, about 7 minutes.
  2. Stir in garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine or balsamic vinegar, scraping up any browned bits. Stir in bell pepper and sausage and cook, breaking up meat with wooden spoon, until sausage is no longer pink, about 4 minutes. Stir in processed tomatoes and simmer sauce until thickened, about 45 minutes.
  3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup pasta cooking water, then drain pasta and return it to pot. Stir in sauce and basil, season with salt and pepper to taste, and add reserved cooking water as needed to adjust consistency. Serve.

Recipe adapted from Cooks Country