Poblano Sausage Ragù & Cavatappi Pasta with Romano Cheese

Poblano Sausage Ragù & Cavatappi Pasta

with Romano Cheese

25 MIN
+$1.99/serving 4 Servings
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  • with Smoky-Flavored Poblano Pork Sausage
    with 18 oz No Added Hormones, Antibiotic-Free, Smoky-Flavored Poblano Pork Sausage View recipe
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Beef

    From the Test Kitchen

    In this comforting pasta dish, you’ll build a hearty ragù—a meat-based tomato sauce featuring a mild duo of carrots and onions—by browning smoky poblano sausage in a pan for a rich, caramelized flavor. Stir-ins of cream, butter, and pasta water lend a glossy finish.
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    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
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    ingredients
    Poblano Sausage Ragù & Cavatappi Pasta with Romano Cheese
    Title
    • 18 oz Ground Beef
    • ¾ lb Cavatappi Pasta
    • ¾ lb Carrots
    • 1 Yellow Onion
    • 1 14.5-Oz Can Crushed Tomatoes
    • 2 Tbsps Tomato Paste
    • ¼ cup Cream
    • 1 oz Garlic & Herb Flavored Butter
    • ¼ cup Grated Romano Cheese
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Make the ragù
    3 Make the ragù

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced carrots, and diced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and the vegetables are softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the crushed tomatoes; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Finish the pasta & serve your dish
    4 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the ragù, butter, cream (shaking the packet before opening), and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pasta
    Make the ragù
    3 Make the ragù

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced carrots, and diced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and the vegetables are softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the crushed tomatoes; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    4 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the ragù, butter, cream (shaking the packet before opening), and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano. Enjoy!

    Finish the pasta & serve your dish
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