This is not a true Italian ragu, but a quick version with a cream base. This can be cooked up in about 20 minutes total and makes a hearty meal in a flash. Here it is served over paperadelli pasta. Notice that the recipe calls for pasta water. After your pasta has cooked for a while, ladle out about a half a cup to reserve.
This allows you to control the consistency, for those who prefer a thinner sauce on their pasta.
