Crust Issues
Italian Sausage and Tomato Ragu Served on Crispy Bread Crostini
40 minutes
Serves 4
DinnerItalian
Herb's take
Italian comfort food collides with aperitivo hour in this speedy sausage ragu, spooned over golden crostini. You'll learn how to coax maximum flavor from humble canned tomatoes and transform sausage into a rustic sauce, no pasta required.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Arrange the bread slices on a baking sheet and brush both sides with 2 tbsp olive oil. Bake for 8–10 minutes, flipping halfway, until golden and crisp. Set aside.
- 02Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spatula, until browned and just cooked through, about 5–6 minutes. Transfer sausage to a plate, leaving fat in the pan.
- 03Add onion to the skillet and sauté until translucent and softened, about 4 minutes, scraping up any browned bits.
- 04Stir in garlic and cook for 30 seconds until fragrant, then add tomato paste and crushed red pepper flakes. Cook, stirring constantly, until the paste darkens in color, about 1 minute.
- 05Return the sausage to the pan, then add the hand-crushed tomatoes with all their juices and dried oregano. Bring to a simmer.
- 06Reduce heat to medium-low and simmer uncovered for 15–18 minutes, stirring occasionally, until thickened and flavors meld.
- 07Stir in 1/2 of the basil, the kosher salt, and black pepper. Taste and adjust seasoning if needed.
- 08To serve, pile crostini onto plates and generously spoon warm sausage ragu over each. Sprinkle with shaved Parmesan and remaining fresh basil.
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