Pasta with Sausage and Vegetables
Danish-style pasta dish featuring browned sausage meat combined with sauteed celery, carrots, onion, and garlic. Tomato puree and canned tomatoes build a savory sauce enriched with white wine, simmered until flavors meld. Tossed with cooked pasta and finished with grated Parmesan.
Ingredients
Instructions
- 1
Chop vegetables finely.
- 2
If sausages have casings, split and press out the meat.
- 3
Brown sausage meat in a pan for 4-5 minutes, stirring to break apart, then transfer to a plate.
- 4
Cook pasta according to package directions.
- 5
Add fat to the pan and saute all vegetables for 4-5 minutes.
- 6
Stir in tomato puree and bay leaves, cook 2 minutes more.
- 7
Pour in white wine and let alcohol evaporate.
- 8
Add canned tomatoes and bring to a boil, then reduce to medium heat and simmer 10-20 minutes.
- 9
Season with salt, pepper, and sugar, then return sausage meat to the sauce.
- 10
Drain cooked pasta, reserving some cooking water.
- 11
Toss pasta into sauce, adding reserved pasta water as needed.
- 12
Divide among bowls and top with grated Parmesan.
- 13
Serve immediately.
Tips
Reserve pasta cooking water before draining; starch helps sauce cling to pasta.
Simmer sauce 10-20 minutes allows flavors to develop; taste and adjust seasoning before serving.
Good to Know
Refrigerate leftovers up to 3 days in an airtight container. Freeze up to 2 months; thaw overnight before reheating.
Sauce can be made a day ahead; reheat gently on stovetop, adding pasta water if needed. Cook pasta fresh before serving.
Serve hot in bowls with additional grated Parmesan and crusty bread.
Common Mistakes
Do not skip breaking apart sausage meat while browning to avoid large clumps.
Do not overcook the simmer; 10-20 minutes prevents sauce from becoming too reduced.