This recipe had me at mushrooms! Sausage and Mushroom Ragu takes a little bit longer (45 minutes) to put together than most of the meals that I cook but I promise, you won’t be slaving away in the kitchen all evening. Plus, it’s worth it! This rich, tasty, dish that isn’t to heavy and is packed full of flavor. Pair it with a side salad and you’ve got a great dinner. Plus, while I say it makes 4 servings, I swear it always makes more so you’ll have leftovers for a lunch or two.
Sausage & Mushroom Ragu
Servings: 4 servings
Ingredients
- 2 tbsp butter
- 5 garlic cloves diced
- 5 portobello mushrooms chopped
- 2 shallots peeled and thinly sliced
- 1 lb ground sweet Italian pork sausage
- 1 cup marsala cooking wine
- 1 1/2 cups chicken broth
- 1/2 tsp cinnamon
- 3/4 tsp black pepper
- 28 oz fire roasted crushed tomatoes
- 1 tbsp salt
- 8.8 oz tagliatelle pasta
- 4 tbsp shredded parmesan reggiano optional
Instructions
- Warm a large skillet over medium heat. Add the butter and garlic. Cook until butter has melted and mixture begins to sizzle.
- Add the mushrooms and shallots. Cook, stirring frequently, until the mushrooms have released their juices, about 5 minutes.
- Add the sausage. Cook, breaking into small pieces and stirring until the sausage is cooked through, about 10-15 minutes. Pour off any excess fat and discard.
- Add the wine, increase the heat to medium high, and bring to a boil. Stir until almost all of the wine has evaporated, about 5 minutes.
- Add the chicken broth, cinnamon, and black pepper. Cook until the broth has reduced by about half, approximately 5-6 minutes.
- Add the tomatoes. Reduce heat to medium. Simmer while you cook the pasta.
- In a large pot, bring 3 quarts of water and the salt to a boil. Add the pasta and cook for 4 minutes. Drain the pasta and return to the pot.
- Add the sauce to the pot with the pasta. Stir to coat the pasta with the sauce.
- Divide among 4 plates. Top with parmesan reggiano, if desired. Enjoy!
Notes
Recipe adapted from “Milk Street: Tuesday Nights.”
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