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Tomato and Sausage Ragù over Polenta

Tomato and Sausage Ragù over Polenta

Is anything more satiating than meaty, silky ragù over cheesy polenta? Even better, this dish is ready to serve in under 45 minutes.

By Rose HattabaughNovember 14, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

This recipe combines a few flavor-packed ingredients to create a hearty, meaty ragù that’s ready to serve in less than 45 minutes. Either sweet or hot Italian sausage works here; use as much or as little red pepper flakes as you like to give the ragù a spicy kick. Serve it in bowls over creamy Parmesan-enriched polenta. Be sure to use fast-cooking instant polenta, not regular polenta, which requires longer cooking. Feel free to thin the polenta to your desired consistency with hot water.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided

  • 1

    pound Italian sausage, casing removed, OR 1 pound bulk Italian sausage (see headnote)

  • 3

    medium garlic cloves, minced

  • ¼-1/2

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • 1

    28-ounce can whole peeled tomatoes, crushed by hand

  • 1

    cup instant polenta

  • 1

    cup fresh flat-leaf parsley OR basil, chopped

  • 2

    ounces Parmesan OR pecorino Romano cheese, finely grated (1 cup)

Step 1

In a 12-inch skillet over medium, heat 2 tablespoons oil until shimmering. Add the sausage and cook, breaking it into small pieces, until no longer pink and starting to brown, 5 to 6 minutes. Stir in the garlic, pepper flakes, ½ teaspoon black pepper and the tomatoes with juices. Bring to a simmer over medium-high, then reduce to medium-low and simmer, uncovered and stirring occasionally, until a spatula leaves a trail when drawn through the mixture, 25 to 30 minutes. Remove from the heat, cover and set aside.

Step 2

In a large saucepan, cook the polenta according to the package instructions. Remove from the heat, cover and let stand for 2 to 3 minutes. Stir in the remaining 2 tablespoons oil and half the cheese; add hot water to thin, if needed (the polenta should have the consistency of thin mashed potatoes). Taste and season with salt and black pepper.

Step 3

Return the sauce to a simmer over medium-high. Off heat, stir in the parsley. Spoon the polenta into individual shallow bowls and top with the sauce. Sprinkle with the remaining cheese.