Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Bring a large pot of water to a boil over medium heat. For dry pasta, cook to al dente, for fresh, wait until sugo is ready before you cook the pasta as it only takes 2 to 3 minutes. Salt the boiling water liberally before cooking either form of pasta.

Heat the stock and saffron over medium heat in a sauce pot and reduce by about half, about 15 minutes.

While the stock infuses and water comes to boil, heat a large deep skillet with extra-virgin olive oil, a couple turns of the pan, over medium heat. Add the fennel seeds and toast for 1 minute. Add the meat, raise the heat to medium-high and season the meat with salt and pepper, to taste. Stir in the sage, red pepper flakes and paprika. When the meat is brown, add the garlic and the onions and cook together a few minutes more to soften the onions. Add tomatoes and crush, then bring the sauce to a bubble, reduce the heat and simmer until the sauce thickens, about 15 minutes. Stir in a few leaves of torn basil.

When the pasta of choice is ready, add the infused stock to the sauce. Toss in the drained pasta and serve in shallow bowls with crusty bread and lots of pecorino cheese.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Sardinian Spaghetti

Recipe courtesy of Food Network Kitchen

Fake Sauce: Sugo Finto

Recipe courtesy of Debi Mazar|Gabriele Corcos

Cavatelli al Sugo di Pollo

Recipe courtesy of David Ruggerio

Potato Gnocchi with Wild Mushroom Sugo

Recipe courtesy of Michael Chiarello

Sugo di Cinghiale: Wild Boar Sauce

Recipe courtesy of David Rocco

Spinach and Three Cheese Ravioli with Sugo Sauce

Recipe courtesy of Tyler Florence

Pizza with Sugo Sauce, Buffalo Mozzarella, and Fresh Basil

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword