Spicy Calabrian Sausage Ragu — a hearty ragu flavored with garlic, herbs and red wine, simmered in rich tomato passata and finished with creamy stracciatella and grated Parmigiano. It’s an impressive, flavour-packed pasta dish that can be on the table in about 40 minutes.
When I want the depth of a meat ragu but don’t have hours to cook, I rely on two time-saving ingredients: Italian sausages and passata.
Italian sausages bring built-in seasoning — often fennel, garlic and chilli — so they add immediate depth without extra steps.
Passata (tomato puree in the US) has a smoother, more concentrated tomato flavour than chopped or whole canned tomatoes, which helps build a rich sauce quickly.
This version uses spicy Calabrian sausages for heat and finishes with cool, silky stracciatella cheese. The contrast of fiery ragu and creamy cheese makes it a great choice for weekends or special dinners.
Find the full recipe below, along with helpful tips and suggested ingredient swaps. Buon appetito!
Ingredient notes
- Calabrian sausages – spicy pork sausages made with Calabrian chilli paste and fennel. They may be sold as hot Italian sausages in specialty shops. If you can’t find them, see the alternatives below.
- Soffritto – finely dice the carrot, celery and onion. Because this is a quicker sauce, smaller pieces ensure the vegetables cook through fast and integrate into the ragu.
- Passata (tomato puree in the US) – if you don’t have passata, use finely chopped canned tomatoes and stir in about 1 tablespoon of tomato concentrate to boost body and flavour.
- Stracciatella – the soft, shredded interior of burrata. If stracciatella isn’t available, a whole burrata makes an excellent substitute.
- Red wine – optional. If you avoid alcohol, skip it — there’s no need to replace it.
Calabrian sausage alternative
Calabrian sausages are pork sausages seasoned with Calabrian chilli paste and sometimes nduja. If you can’t find them, try one of these swaps:
- Italian sausages + Calabrian chilli paste — use regular Italian sausages and stir in about 1 tablespoon of Calabrian paste for heat.
- Italian sausages + ’nduja — add roughly 70g (2.5 oz) of ’nduja to regular sausages and adjust to taste.
- Italian sausages + chilli — add chilli flakes or fresh red chilli to taste for spice.
More spicy pasta sauces to try
Pasta
Penne all’Arrabbiata: Spicy Italian Tomato Pasta
Pasta
Fileja alla ‘Nduja (Spicy Calabrian Nduja Pasta)
Gnocchi
Spicy Sausage Baked Gnocchi
Pasta
Sausage Pasta Bake – Spicy and Creamy
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Spicy Calabrian Sausage Ragu with Stracciatella
By Emily
Ingredients
- 400 g (14oz) spicy Calabrian sausages, skins removed
- 1 carrot, peeled and finely diced
- 1 celery stick, finely diced
- 1 onion, finely diced
- 2 cloves garlic, minced
- 2 bay leaves
- 1-2 sprigs rosemary
- 80 ml (1/3 cup) red wine (optional)
- 400 g (14 oz) passata (tomato puree)
- 400 ml water
- 150 g (5oz) stracciatella cheese, or 1 ball burrata for serving
- Parmigiano Reggiano, for serving
- 400 g (14oz) Rigatoni or pasta of choice
- 1-2 tablespoons olive oil
- Salt and pepper
Instructions
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Finely chop the carrot, celery and onion and set aside.
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Heat 1–2 tablespoons of olive oil in a large pan. Add the sausage meat, breaking it up with a wooden spoon, and fry until well browned, about 4–5 minutes.
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Remove excess fat so about 2–3 tablespoons remain, then add the diced vegetables and sauté on medium heat until softened.
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Stir in the garlic, rosemary and bay leaves and cook 1–2 minutes. Pour in the red wine (if using) and reduce by half, scraping any browned bits into the sauce.
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Add the passata, then fill the passata jar with water (about 400ml/1½ cups), shake and add the water to the pan. Season with salt and pepper and simmer for 20 minutes, stirring occasionally to prevent catching.
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Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and add the pasta directly to the sauce, tossing to coat.
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Serve in bowls topped with spoonfuls of stracciatella (or torn burrata) and a generous grating of Parmigiano Reggiano.
Notes
- Calabrian sausages: if unavailable, use regular Italian sausages plus 1 tablespoon Calabrian paste, or 70g (2.5oz) ’nduja, or fresh chilli to taste.
- Make ahead: the ragu can be refrigerated for 3–4 days; reheat gently on the stove until piping hot. Leftover pasta is best eaten within 1–2 days.
- Freeze: the ragu freezes well for up to 3 months; defrost fully before reheating until piping hot.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless noted otherwise.
- For canned tomatoes I prefer brands like Cirio or Mutti for consistent flavour.
- Vegetable sizes are medium unless stated otherwise.
- All recipes are tested using a fan (convection) oven where applicable.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated and intended as an approximation.