Name: Spicy Sausage Ragù with Scissor-Cut Noodles
Total time: 1 hour
Yield: 4 servings
Ingredients: 2 cups (250 g; or more) all-purpose flour; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 2 Tbsp. extra-virgin olive oil; 1 lb. spicy Italian sausage, casings removed; 3 large shallots, halved, thinly sliced; 6 garlic cloves, coarsely chopped; ¼ cup gochujang (Korean hot pepper paste); 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more; 1 15-oz. can crushed tomatoes; 4 Tbsp. unsalted butter, cut into ½" pieces, divided; 1 tsp. dried thyme; 1 tsp. sugar; Vegetable oil (for shears); 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving; 2 Tbsp. red wine vinegar

A blue bowl with thick vertically cut noodles covered in a red sauce.

Photograph by Cody Guilfoyle, Prop Styling by Nicole Louie, Food Styling Thu Buser

This is Sunday sauce reimagined for the weeknight. It’s what Chef Boyardee wants to grow up to be, free from the constraints of the can and after a trip to Korea. Doubling up on big, bold ingredients like seasoned fresh sausage and spicy gochujang delivers souped-up flavor in reasonable time. Use a top-notch can of tomatoes for the smoothest taste—Sclafani, Mutti, or Bianco DiNapoli are all excellent choices.

If you’re not making the scissor-cut noodles, you can use 12 oz. of dried pasta instead. A short shape, either tubular or with folds to trap the sauce, such as rigatoni or orecchiette, works well.

This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.

What you’ll need

Joyce Chen Unlimited Kitchen Scissors
$20 At Amazon
Dutch Oven
$133 $80 At Amazon
Slotted Spoon
$11 At Amazon
Wooden Spoon
$7 At Amazon
Gochujang
$13 At Amazon

Spicy Sausage Ragù With Scissor-Cut Noodles

What you’ll need

Recipe notes