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Sausage & Mushroom Ragu

Prep Time10 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings


  • 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


  • 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."