Easy to Prepare: Sugo di Ragu ( Meat Sauce) with Short Pasta

Ingredients:

• Pre-cooked sugo di ragù (prepared the night before)
• 300-400g short pasta (penne, rigatoni, fusilli, etc.)
• 1-2 garlic cloves (minced or finely chopped)
• 1 tbsp olive oil (for reheating the sauce, if needed)
• Optional: Sausages (salsicce), pork ribs (cooked with the ragù previously)
• Optional: Fresh basil leaves
• Grated Parmesan cheese (optional)
• Salt (for boiling pasta)

Instructions:

1. Reheat the Sauce with Optional Meats:

   • In a large pan, heat 1 tbsp of olive oil over medium heat.
   • Add minced garlic and sauté for about 30 seconds, until fragrant.
   • Add the pre-cooked sugo di ragù to the pan.
   • If you included salsicce and pork ribs in your ragù, reheat them gently along with the sauce. Let it warm over low-medium heat for 5-10 minutes, stirring occasionally.
   • If the sauce is too thick, loosen it with a splash of water, stock, or wine.

2. Cook the Pasta:

   • Bring a pot of salted water to a boil.
   • Cook the short pasta according to the package instructions until al dente.

3. Combine Pasta and Sauce:

   • Drain the pasta, reserving a small cup of the pasta cooking water.
   • Add the pasta to the pan with the sauce and toss to coat.
   • If the sauce feels too thick, stir in some of the reserved pasta water.

4. Optional Additions:

   • Tear a few fresh basil leaves and stir them into the pasta and sauce just before serving.

5. Serve:

• Plate the pasta, garnishing with grated Parmesan cheese and a few extra basil leaves if desired.

Enjoy your Meal!