Ingredients

Method

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onions are translucent.

Incorporate the carrot and celery, cooking until they begin to soften.

Crumble the Italian sausage into the skillet, breaking it up with a spoon. Cook until the sausage is browned and no longer pink.

Pour in the red wine, scraping up any browned bits from the bottom of the skillet.

Add the crushed tomatoes, salt, pepper, and Italian herbs. Bring to a simmer and reduce the heat to low. Let the ragu simmer gently for at least 30 minutes to develop the flavors.

While the ragu simmers, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt.

Add the strozzapreti pasta to the boiling water and cook according to the package instructions until al dente.

Drain the pasta and return it to the pot.

Pour the sausage ragu over the cooked pasta and toss to combine.

Serve the pasta hot, topped with grated Parmesan cheese and a sprinkle of fresh basil.