If you are craving a rich and comforting sauce to elevate any pasta night, this Creamy Sausage Ragu Recipe is an absolute must-try. Combining the savory warmth of Italian sausage with the velvety indulgence of heavy cream, it transforms humble pantry staples into a luscious, hearty masterpiece. Whether you’re cooking for a crowd or meal prepping for the week, this dish promises layers of flavor that develop slowly to satisfy every craving for home-cooked goodness.
Ingredients You’ll Need
The beauty of this Creamy Sausage Ragu Recipe lies in its simplicity. Each ingredient plays a vital role in delivering texture, depth, and a balanced mix of spice, sweetness, and creaminess that bring this sauce to life.
- Hot Italian pork sausage (1½ lbs): The star protein that provides savory, spicy notes and a rich, meaty base.
- Dried minced onion flakes (2 Tbsp): Adds a subtle sweetness and savory foundation without overpowering the sauce.
- Garlic cloves (2, minced): Infuses the ragu with aromatic warmth and depth.
- Beef broth (½ cup): De-glazes the pan and enhances the meaty undertones.
- Red pepper flakes (½ tsp): Just enough heat to awaken the palate and complement the sausage’s spice.
- Dried oregano (1 tsp): Brings an herbaceous note that ties the tomato and meat flavors together beautifully.
- Whole peeled San Marzano tomatoes (28-oz can, chopped): Provides bright acidity and a rich tomato essence.
- Tomato puree (28-oz can): Contributes smoothness and thickness to the sauce.
- Salt and pepper (to taste): Essential for balancing and enhancing every flavor.
- Heavy cream (1 cup): The secret to the dish’s silky texture and indulgent finish.
How to Make Creamy Sausage Ragu Recipe
Step 1: Brown the Sausage and Develop Aromatics
Begin by cooking the hot Italian sausage in a large skillet over medium-high heat until it’s fully browned and no longer pink. This caramelization creates a flavorful foundation. Once cooked, drain the excess grease to avoid a greasy sauce, and then add the minced garlic. Let it cook for just 30 seconds to release its fragrant oils without burning. Next, introduce the beef broth to de-glaze the pan, scraping up any flavorful browned bits stuck to the bottom—this liquid gold will deepen the ragu’s flavor. Transfer this sausage mixture into your slow cooker for a low and slow infusion of tastes.
Step 2: Add Tomatoes and Spices for Slow Cooking
Now it’s time to build the saucy heart of this Creamy Sausage Ragu Recipe. Into the slow cooker, add chopped San Marzano tomatoes, rich tomato puree, dried minced onion flakes, oregano, red pepper flakes, salt, and pepper. The combination of whole tomatoes and puree ensures a perfect balance of texture and richness. Use a wooden spoon to break up the whole tomatoes just enough to release their juices while preserving some chunks for a satisfying bite. Cover and cook on LOW for five hours. This slow cook time allows all flavors to meld and develop into a harmonious sauce that’s worth the wait.
Step 3: Stir in the Cream for Luscious Finish
After five hours of delicious simmering, gently stir in the heavy cream. This addition makes the sauce decadently smooth and rich, cutting through the tomato acidity and balancing the spice. Let the ragu cook for one more hour on LOW with the cream incorporated, allowing it to thicken slightly and bring that signature creamy texture to the dish.
Step 4: Season and Serve
Before serving, taste your ragu and adjust seasonings with salt and pepper if needed to suit your preference. This final step ensures every bite bursts with perfect balance. Toss the sauce with your favorite pasta—rigatoni, pappardelle, or even spaghetti all shine here. Garnish with fresh basil and a generous sprinkle of grated parmesan cheese to elevate presentation and flavor.
How to Serve Creamy Sausage Ragu Recipe
Garnishes
Fresh basil leaves add a pop of bright green color and a hint of herbal freshness that cuts through the richness of the cream and sausage. A generous handful of grated parmesan cheese on top creates an irresistible salty finish that melts beautifully into the warm sauce. For a little extra indulgence, a drizzle of good quality olive oil over the top adds shine and a fruity note.
Side Dishes
Serve this hearty Creamy Sausage Ragu Recipe with a crisp Caesar salad or roasted vegetables to add a refreshing contrast. Garlic bread or crusty Italian bread is perfect for scooping up every last bit of sauce, making the meal feel complete. For lighter sides, consider steamed green beans or a simple arugula salad with lemon vinaigrette to brighten the palate.
Creative Ways to Present
If you want to impress guests or just mix things up, try layering this ragu in baked pasta dishes like lasagna or stuffed shells. It’s also fantastic over creamy polenta or mashed potatoes, offering a comforting twist outside traditional pasta. Another idea is to use the ragu as a hearty topping for toasted crostini, making for delicious appetizers or snackable bites.
Make Ahead and Storage
Storing Leftovers
Your leftover Creamy Sausage Ragu Recipe will keep beautifully in an airtight container in the refrigerator for up to four days. The flavors actually deepen, making it taste even better the next day. Be sure to cool the ragu to room temperature before sealing it to maintain the best texture and flavor.
Freezing
This ragu freezes wonderfully, making it an excellent make-ahead meal. Portion it into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible to prevent freezer burn. It will keep in the freezer for up to three months—perfect for busy nights when you want a comforting meal in minutes.
Reheating
To reheat, thaw in the refrigerator overnight if frozen. Warm the sauce gently in a saucepan over low to medium heat, stirring occasionally. Add a splash of beef broth or cream if the sauce has thickened too much during storage. Reheating slowly preserves the creamy texture and brings all the flavors back to life without breaking the sauce.
FAQs
Can I use other types of sausage in this Creamy Sausage Ragu Recipe?
Absolutely! While hot Italian pork sausage brings a classic spicy flavor, you can substitute with mild Italian sausage, turkey sausage, or even a plant-based sausage to suit dietary needs. Just adjust spice levels accordingly.
Is it necessary to use a slow cooker for this recipe?
The slow cooker allows the sauce to develop deep, melded flavors. However, you can simmer the sauce on the stovetop over low heat for 2 to 3 hours as a quicker alternative, stirring occasionally to prevent sticking.
Can I make this Gluten-Free?
Yes! This ragu itself is naturally gluten-free. Just serve it over gluten-free pasta or alternative bases like polenta or spiralized vegetables to keep the dish gluten-free.
What pasta shapes work best with this ragu?
Chunky and creamy sauces like this one pair beautifully with broad noodles like pappardelle, rigatoni, or penne that can hold onto the sauce well. But really, you can use whatever pasta you love.
Can I add vegetables to the Creamy Sausage Ragu Recipe?
Definitely! Chopped mushrooms, bell peppers, or grated carrots added during the slow cooking process make the dish more nutritious and hearty without sacrificing classic flavor.
Final Thoughts
There is something truly special about a dish that invites you to slow down and savor every moment, and this Creamy Sausage Ragu Recipe does just that. It’s approachable, bursting with flavor, and perfect for cozy family dinners or impressing friends with your culinary skills. Give it a try—you might just find your new favorite comfort food that keeps everyone asking for seconds.
Print
Creamy Sausage Ragu Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
This hearty Sausage Ragu is a rich, flavorful Italian sauce made by slow-cooking spicy Italian pork sausage with tomatoes, herbs, and a touch of cream. Perfect for tossing with your favorite pasta, it offers a comforting and savory meal that develops deep flavor over several hours.
Ingredients
Sausage Ragu Ingredients
- 1½ lbs hot Italian pork sausage (casings removed)
- 2 Tbsp dried minced onion flakes
- 2 cloves garlic, minced
- ½ cup beef broth
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- 1 (28-oz) can whole peeled tomatoes, chopped
- 1 (28-oz) can tomato puree
- Salt and pepper to taste
- 1 cup heavy cream
Instructions
- Cook Sausage: In a large skillet over medium-high heat, cook the hot Italian pork sausage until no longer pink, breaking it apart as it cooks. Drain any excess grease to prevent the sauce from becoming too oily.
- Add Garlic and Broth: Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet, enhancing the flavor.
- Transfer to Slow Cooker and Add Ingredients: Transfer the cooked sausage and garlic mixture to a 6-quart slow cooker. Add the chopped whole peeled tomatoes, tomato puree, dried minced onion flakes, dried oregano, red pepper flakes, salt, and black pepper. Break up the whole tomatoes gently with a wooden spoon.
- Slow Cook: Cover the slow cooker and cook on LOW heat for 5 hours, allowing the flavors to develop and the sauce to thicken.
- Finish with Cream: Stir in the heavy cream, then continue cooking for an additional hour on LOW to meld the creaminess into the sauce.
- Season and Serve: Taste the sauce and adjust salt and pepper as desired. Toss the ragu with your favorite cooked pasta. Garnish with fresh basil and grated Parmesan cheese for an authentic Italian finish.
Notes
- Use casings removed from the sausage for easier breaking and better texture.
- San Marzano tomatoes are preferred for their sweet and rich flavor.
- For a milder sauce, reduce or omit the red pepper flakes.
- Can be made a day ahead; flavors improve when reheated.
- Serve with pasta shapes like pappardelle, rigatoni, or fettuccine for best pairing.
- Leftover ragu freezes well for up to 3 months.
