How to make it

  • n a large saucepan, heat the oil over medium heat. Add the sausage, garlic and red pepper flakes and cook, breaking the sausage up with a wooden spoon, for 5 minutes.
  • Add the carrot, onion and celery and cook until just beginning to brown, about 10 minutes.
  • Add the wine and simmer until it has almost completely evaporated.
  • Add the tomatoes, chicken broth and basil and simmer, uncovered for 30 minutes.
  • Preheat the oven to 350ºF.
  • Meanwhile, cook the pasta in boiling, salted water until it is al dente, about 10 minutes. Drain and toss with the sausage ragu.
  • Transfer the pasta mixture to a deep baking dish. Sprinkle the cheese on top, cover with foil and bake for 10 minutes or until the cheese is melted.
  • Serve in warm pasta bowls.

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