The Only Way I Make “Bolognese” Now

A spicy sausage and pepper ragu you’ll want to double-batch

If you like bolognese, this is the one that ruins all the others. Inspired by Not Another Cooking Show’s Sausage & Pepper Ragu, this version takes everything good about a meaty red sauce and kicks it up with spice, richness, and a kind of "can't-stop-eating-this-even-though-my-mouth-is-on-fire" addiction.

It comes together in under an hour, it freezes like a champ, and it might be my ultimate weeknight pasta dish. I usually double the batch—some for now, some for the freezer, and none left by the end of the week.

What You’ll Need (and What I Use)

Sausages

Spicy pork sausages are key. If you're in Australia, the Arrabiata Pork Sausages from Harris Farm are basically made for this. Word of warning these have some heat so depedning on your tolerence you may want to dial down the additional Chilli.

Pasta

The best pasta in the world is Monograno Felicetti, this is waht i use when i can get it. When i can’t i buy durum wheat pasta extruded through bronze. Always Rigatoni for this dish.

Cheese

Parmigiano over Pecorino. I love the nutty hit without the salt overload. If you can get Cantarelli Parmigiano Reggiano DOP 24M do it.

Chillies

Calabrian all the way. I rotate between Bippi Chilli and Maraca Spicy Hot Pepper depending on what’s in the pantry. Either way, it’s a full-body experience.

Vodka

Use a Vodka you’d be happy to use in a cocktail. We keep Ketel one mainly for the odd Espresso Martini but honestly most of it gets used in Vodka based sauces like this.

This isn’t a slow-simmered Sunday sauce. It’s a weeknight banger that builds layers of flavor fast—sweet peppers, rich tomato paste, spicy sausage, and just enough chili heat to make you sweat a little. The trick is balancing the heat with richness, so you can’t stop digging in even when your brain says “enough.”

And yes—it’s dangerous. The first time I made it, I took “just one more bite” about twelve times. The spice hits you early, then mellows as it clings to the rigatoni, and suddenly you’re scraping the bottom of the bowl.

• Make a double batch. Freeze half. Future You will thank you.

• Use what you’ve got—but don’t skip the chili.

• Switch up the sausage, pasta, or cheese based on what’s local. This recipe can flex.

Print

Spicy Sausage and Pepper Vodka ragu

Yield: 5

Ingredients

• 125g Rigatoni per person
• 2 - 3 Red Capsicums
• 1x Brown Onion
• 500g Arrabbiata Sausages (or Italian hot)
• 3 Tbsp Olive Oil
• 5 cloves of garlic
• 2 Tbsp Tomato paste
• 2 cups Thickened Cream
• 1-2 Tbsp Chilli (i like Bippi)
• Parmigiano-Regiano

Instructions

1. Char and Prep the Peppers - Start by cutting the cheeks off your red peppers—discard the core and seeds. Toss the pieces with a little olive oil and place them skin-side in the oven at 200 degress with teh grill on. Let them char until the skins blister and blacken, rotating as needed for an even roast. Once they’re deeply charred, transfer them to a bowl and cover with plastic wrap. Let them steam for about 15 minutes—this softens the flesh and makes the skins easy to remove.
2. Prep the Aromatics - While the peppers steam, thinly slice one onion and a few garlic cloves. (You can brunoise them if you want that “melts into the sauce” effect which is waht i do). When the peppers are ready, use the back of your knife to scrape off the skins. Then slice the flesh into thin strips.
3. Build the Sauce Base - Get a large sauté pan hot over medium-high heat and add a few tablespoons of olive oil. Drop in the onions, season with salt, and cook until they soften and just begin to turn translucent. Add in the roasted pepper strips and cook for another few minutes until everything is soft and the onions start to brown slightly. Add the sliced garlic and your Calabrian chili (to taste). Let it all cook until the garlic softens and just starts to color. Now stir in about two tablespoons of tomato paste. Cook it out for 2–3 minutes so it caramelizes a bit and darkens. Then turn off the heat and deglaze the pan with a splash of vodka—just enough to pick up what’s stuck to the bottom.
4. Cream & Blending - Slowly stir in a pint of cream. Let it cool slightly, then blend until completely smooth.
5. Cook the Sausage - In the same cleaned high-sided sauté pan over high heat, add olive oil and then the sausage (removed from its casing). Use a wooden spoon or spatula to break it down into small pieces. Cook until all the moisture cooks off and the sausage starts to fry in its own fat, developing a deep brown crust and leaving fond on the bottom of the pan. Deglaze with a little more vodka to release that flavor.
6. Marry the Sauce and Pasta - Get a pot of salted water boiling and cook your pasta (rigatoni is ideal). While the pasta cooks, pour the blended sauce into the sausage pan and bring everything to a gentle simmer. This is where i will take teh sauce out and store in containers if i am freezing. About 1–2 minutes before your pasta is perfectly al dente, transfer it straight into the sauce along with a ladle of pasta wate, keep adding water to get the right emulsification of the saucer. Stir and toss until the pasta is coated, glossy, and just-right tender.
7. Finishing - Add grated Parmigiano-Regiano to taste to thicken the sauce, tossing to emulsify.
8. Serve and Finish - Plate it up with extra sauce spooned over top and a generous shower of Parmigiano (or Pecorino if you like that salty tang).

Notes

• Truffle Finish -  Stir in a knob of white truffle butter just before serving. Adds a gentle earthiness that complements the spice without stealing the show.

• Brown Butter Boost: A spoonful of brown butter at the end gives the sauce a deep, nutty richness. Subtle, but powerful.

• Cognac or Armagnac Swap: Instead of vodka, deglaze with Cognac or Armagnac for a warmer, more complex base note that elevates the whole dish.

• Pasta Matters: Use fresh rigatoni or a high-end bronze-die pasta like Mancini or Setaro. The sauce clings better and the texture is worth it.

• Infused Cream: Before adding to the sauce, gently heat the cream with a sprig of thyme or bay leaf, then strain. Adds depth without cluttering the flavors.

• Crunch Factor: Top with fried sage, or toasted breadcrumbs for texture contrast.

• Cheese Choices: Parmigiano brings balance, but if you want more punch, try aged Pecorino or even a whisper of grated bottarga for umami.

• Luxury Garnish: A spoonful of mascarpone or a piece of burrata on top takes it into fine-dining territory—rich, creamy, and indulgent.

• Freeze Like a Pro: This sauce loves the freezer. Portion it flat in ziplock bags, reheat gently, and refresh with a splash of pasta water before incorporting the pasta and serving.