Pasta with Fast Sausage Ragu

Ingredients
2 pounds pasta
2 tablespoons olive oil
2 medium onions, chopped
1 pound Italian sausage, casings removed
2 cups whole milk
¹⁄₂ cup tomato paste
Salt and freshly ground black pepper
1 cup Parmesan cheese, grated or shredded

Instructions
1. Bring large pot of salted water to boil over high heat.  Cook pasta as directed on packaging. Drain well. 

2. Heat oil in large skillet over medium heat.  Add onion and cook, stirring occasionally, until soft, about 5 minutes.  Add sausage and continue cooking until sausage is well browned, about 5 to 10 minutes. 

3. Add milk and tomato paste and stir to blend.  Season with salt and pepper then simmer until thickened, but not dry, about 1 to 2 minutes. 

4. Serve pasta topped with sauce and Parmesan cheese. 

Comments
This recipe is from The Essential New York Times Cookbook.  This is a super simple and quick ragu sauce.  It was filling and delicious – we all enjoyed it quite a bit.  This is enough sauce for two pounds of pasta, which the recipe calls for, but you don’t need to make all the pasta at once.  You can freeze half and the sauce for later and just make the pasta when you’re ready. 

Shown here with Baked Zucchini Fries.