I tried Gordon Ramsay's 15-minute sausage Bolognese pasta. Now, my family makes it for dinner every week.

Gordon Ramsay's tagliatelle with sausage-meat Bolognese is absolutely delicious and only needs a few ingredients. Here's the easy pasta recipe.

Dec 9, 2024 - 19:30

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I tried Gordon Ramsay's 15-minute sausage Bolognese pasta. Now, my family makes it for dinner every week.

Gordon Ramsay pasta — I love making Gordon Ramsay's sausage Bolognese when I'm craving pasta for dinner.
Gordon Ramsay's Ultimate Cookery Course/Channel 4

One of my favorite pasta recipes is Gordon Ramsay's tagliatelle with sausage-meat Bolognese.
The recipe requires just a few ingredients and only takes 15 minutes to make.
Ramsay's pasta dish is super comforting and reminds me of my favorite Italian restaurant.

When my family and I stumbled upon "Gordon Ramsay's Ultimate Cookery Course," we had no idea we were about to discover one of our favorite weekly pasta recipes.

The series — which first aired in the UK in 2012 — follows Ramsay as he demonstrates 100 essential recipes for the home chef.

The dish that excited us most was a 15-minute tagliatelle with sausage Bolognese. Here's how to make it.

Gordon Ramsay's 15-minute tagliatelle with sausage Bolognese requires five main ingredients.

To whip up this delicious dish, you'll need:

Dried tagliatelle pasta
Sausages (Ramsay recommends fennel or Sicilian)
Tomatoes
Half an onion
A few cloves of garlic

If you can't find tagliatelle at your local supermarket, pappardelle always makes for a great substitute.

I always start this dish by chopping onions, garlic, and parsley.

One of the best parts about this dish is that there's barely any prep. It takes me about five minutes or less to prepare everything before I start cooking.

While Italian parsley isn't part of Ramsay's recipe, I love adding it if I have any lying around. The herb brightens all the flavors and brings a bit of freshness and color to the dish.

I also diced some tomatoes.

One thing I love about this dish is how easily it can be adapted to your preferences — and what you can find in the supermarket. On this night, I used cocktail tomatoes, which have a juiciness that works great in the Bolognese sauce.

Before I start cooking, I also prep my sausage for the sauce.

You need to peel the casings from the sausages before crumbling the meat. Ramsay recommends slicing each sausage down the middle to help remove the skin.

After putting my pasta into a pot of well-salted boiling water, I throw my onions into a pan.

To avoid burning the onions, I let them cook for a few minutes before adding the garlic and parsley.

Then, it's time to throw in the garlic and parsley.

Ramsay recommends letting the garlic and onions "sweat until they're soft" before you add the meat.

Then, I add the sausage and use a spatula to break down the chunks of meat while mixing everything together.

Don't forget to sprinkle some salt and pepper on top!

After the sausage meat has browned, I throw in the chopped tomatoes and a can of crushed tomatoes.

The first two times my dad and I made this dish, we thought the sauce was a little dry with just the chopped tomatoes. Tagliatelle and pappardelle noodles are perfect vehicles for thick sauces; they almost seem a little naked without one.

Since we already loved the taste of the pasta, we didn't want to change the recipe drastically. The extra can of crushed tomatoes gives the Bolognese sauce a bit more oomph in taste and texture but still stays true to Ramsay's flavor profile.

While the sauce simmers, I check to see if my pasta is al dente.

My method is always to catch one of the pappardelle ribbons in a ladle, run it over some cold water for a few seconds, and then bite into it to see how firm the noodle is.

Then, I add two ladlefuls of pasta water to the sauce and remove it from the heat while my noodles finish cooking.

I picked up this trick from Ramsay, who notes that the starch from the pasta water helps to thicken the sauce and make it stick to the noodles.

Once the pasta is ready, I drain it and throw my pappardelle into the pan to mix it in that delicious Bolognese sauce.

After ensuring the noodles are coated with the sauce, I'll throw some parsley on top.

To finish, I'll grate fresh cheese over the top before digging in.

There's just something about this dish that reminds me of my favorite little Italian restaurant in New York City's West Village neighborhood. The sauce is meaty and rich, the flavors are complex, and each bite floods me with comfort.

My parents have made Ramsay's 15-minute tagliatelle pasta almost every week since we first tried it years ago. My dad loves how much flavor the sausage adds to the Bolognese sauce, and my mom said she always feels "warm inside" when she eats this dish.

"It feels like home," she told me.

Read the original article on Business Insider