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."