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Playing Spicy Ziti with Sausage

This is one of three recipes you can make from a single grocery bag! Get the grocery list and the recipes for the other two dishes: Skillet Chicken with Hot & Sweet Peppers and Bacon Burgers with Carmelized Onions & Gorgonzola. So easy!


  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1/2 pound ground beef sirloin or chuck
  • Salt and pepper
  • 1/2 pound hot Italian sausage or fresh Mexican chorizo, casings removed
  • 3 tablespoons fresh rosemary leaves, chopped
  • 4 cloves garlic, chopped
  • 1/2 cup dry red or white wine
  • 2 28- or 32-ounce cans San Marzano tomatoes (look for DOP on the label)
  • 1 cup beef or veal stock
  • 1 pound ziti rigate
  • 1 cup grated Pecorino or Parmagiano-Reggiano cheese


Serves: 4


In a large Dutch oven, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the beef and season with salt and pepper. Add the sausage and cook, breaking it into crumbles as it browns. Add the rosemary and garlic, and stir a couple of minutes. Deglaze the pan with the wine. Add the tomatoes and stock, and simmer for 30 minutes.

Bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. Ladle out about a cup of the starchy cooking water and add to the sauce. Drain the pasta and return it to the pot. Add the sauce, tossing with tongs for 1 or 2 minutes for the flavors to absorb.

Serve with cheese.