Sausage & Mushroom Ragu
peeled and thinly sliced
ground sweet Italian pork sausage
marsala cooking wine
fire roasted crushed tomatoes
shredded parmesan reggiano
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!
Recipe adapted from "Milk Street: Tuesday Nights."