Sausage Mushroom Ragu and Rigatoni
December 2007
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Round out this meal with sautéed spinach or a spinach salad.
6 servings Prep: 5 mins
Ingredients
- Salt
- 1 pound whole wheat rigatoni pasta
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 1/2 pounds bulk Italian sausage
- 4 portobello mushroom caps, cut into 1-inch pieces
- 1 onion, chopped
- 4 cloves garlic, chopped
- Pepper
- 1 28 ounce can crushed tomatoes
- 2 cups beef broth
- 5 sprigs sage, leaves stripped and thinly sliced
- 1 cup grated pecorino-romano cheese, plus more to pass around the table
Directions
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
- While the pasta is working, in a large, deep skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat until rippling. Add the sausage, crumbling with a wooden spoon, and cook until browned, 3 to 4 minutes. Using a slotted spoon, transfer the sausage to a paper-towel-lined plate to drain.
- Wipe out the skillet and add the remaining 1 tablespoon EVOO, 1 turn of the pan. Add the mushrooms and cook over medium heat until softened, 3 to 4 minutes. Add the onion and garlic and cook until softened, 5 minutes; season with pepper. Stir in the tomatoes, beef broth and sage. Stir in the reserved sausage. Lower the heat and gently simmer the sauce for 10 minutes.
- To serve, toss the pasta with 2 cups ragu and 1 cup cheese. Mound portions in bowls and top with more sauce; pass extra cheese around the table.