|Pasta With Fast Sausage Ragù
For added complexity, reduce a cup of dry white wine in the meat-onion mixture until it is almost evaporated before adding the tomato paste and milk. And if you prefer plain ground beef to sausage, it will still produce a good sauce; it is best if the meat has a fairly high fat content, up around 25 percent.
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1/2 pound Italian sausage, removed from casing if necessary
1 cup milk
1/4 cup tomato paste
Salt and pepper
1 pound pasta
At least 1/2 cup freshly grated Parmesan
Set a large pot of water to boil for the pasta. Put the oil in a 10-inch skillet, and turn the heat to medium; a minute later, add the onion. Cook the onion, stirring occasionally, until it softens, about 5 minutes. Add the sausage in bits, and turn the heat to medium high; cook, stirring occasionally, until the sausage is nicely browned, 5 to 10 minutes.
Add milk and tomato paste, along with some salt and pepper; stir to blend, and simmer for about 5 minutes, or until thickened but not dry. Keep it warm if necessary, and if it becomes too thick, add a little more milk or water.
Meanwhile, salt the water and cook the pasta. When pasta is tender but not mushy, drain it. Toss with sauce and Parmesan; taste, adjust seasoning and serve. Yield 4 servings Source: The New York Times