Sausage Mushroom Ragu And Rigatoni

1. 1

   Bring a large pot of water to a rolling boil; add salt and pasta; cook until al dente.

2. 2

   Meanwhile, heat 1 tablespoon oil over med-high heat in a large, deep skillet with high sides.

3. 3

   When the oil ripples, add the sausage and crumble/brown for 5 minutes.

4. 4

   Remove sausage to a bowl.

5. 5

   Drain off fat, then add the remaining oil to the skillet; add the mushrooms.

6. 6

   Cook mushrooms until they begin to brown, about 5 minutes; then add the onions and garlic.

7. 7

   Season with salt, pepper, and sage; cook to soften, about 5 minutes.

8. 8

   Stir in the beef stock and tomatoes and return the sausage to the sauce.

9. 9

   Bring the sauce to a bubble, reduce heat to med-low; simmer for 10 minutes.

10. 10

    Drain the pasta and return it to the pot; toss with 2 cups of sauce and the cheese.

11. 11

    Mound portions of pasta in shallow bowls and top with more sausage mushroom sauce; pass additional cheese at the table.

* Per serving · 4 servings · Values may vary.