Spicy Sausage Ragù With Scissor-Cut Noodles

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.