Lamb Sausage Ragout with Portobello Mushrooms over

Name: Lamb Sausage Ragout with Portobello Mushrooms over Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Italian style lamb sausage, substitute with regular Italian sausage, cut into 1-inch pieces; Olive oil; 2 tablespoons chopped garlic; 1 cup chopped onions; 1/2 cup chopped celery; 1/2 cup chopped carrots; Salt and freshly ground black pepper; 1 tablespoon crushed red pepper flakes; 10 plum tomatoes, halves and pureed in the food processor (about 4 to 5 cups puree); 1/2 cup dry red wine; 1 pound rigatoni; Grilled Portobellos, recipe follows; 1/4 pound Pecorino Foje de Noce

Servings: persons

2 pounds Italian style lamb sausage, substitute with regular Italian sausage, cut into 1-inch pieces
Olive oil
2 tablespoons chopped garlic
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
Salt and freshly ground black pepper
1 tablespoon crushed red pepper flakes
10 plum tomatoes, halves and pureed in the food processor (about 4 to 5 cups puree)
1/2 cup dry red wine
1 pound rigatoni
Grilled Portobellos, recipe follows
1/4 pound Pecorino Foje de Noce

1
Heat a large Dutch over medium-high heat.
2
Add enough olive oil to lightly coat the bottom of the pan.
3
Add the sausage and cook just until well browned on all sides, about 5 minutes.
4
Add the onions, garlic, celery, and carrots and cook until the vegetables begin to soften, about 8 minutes.
5
Season with salt and pepper and add the crushed red pepper flakes.
6
Add the fresh tomato puree and the red wine and bring to a simmer.
7
Lower the heat and simmer gently for 30 minutes.
8
Season, to taste, with salt and pepper.
9
Bring a large pasta pot of water to a boil.
10
Season with salt.
11
Add the rigatoni and cook according to package directions, or until al dente, about 8 minutes.
12
Drain well.
13
Place the portobello mushrooms on the bottom of a large platter.
14
Top with the drained pasta.
15
Pour the ragout over the pasta.
16
Shave curls of the pecorino over the pasta with a vegetable peeler.
17
4 portobello mushrooms, stems removed
18
Olive oil
19
Salt and freshly ground pepper
20
Preheat a grill or a grill pan.
21
Drizzle both sides of the mushrooms with olive oil and season with salt and pepper.
22
Place on the grill and grill until tender, about 4 minutes per side.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds Italian style lamb sausage, substitute with regular Italian sausage, cut into 1-inch pieces, Olive oil, 2 tablespoons chopped garlic, 1 cup chopped onions, and more.

Yes, Lamb Sausage Ragout with Portobello Mushrooms over Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Sausage Ragout with Portobello Mushrooms over Fettuccine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions