Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.
A perennial party favorite, cocktail sausages become extra special with a jerk-seasoned pineapple glaze. Make them as hot (or not) as you like with bottled hot pepper sauce.