Rachael Ray Every Day

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Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

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  • 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.

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