Sausage Mushroom Ragu And Rigatoni Recipe

Name: Sausage Mushroom Ragu And Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 1 lb rigatoni pasta or 1 lb whole wheat rigatoni; 2 tablespoons extra-virgin olive oil; 1 1/2 lbs bulk Italian sausage (hot or sweet); 4 large portabella mushroom caps, wiped clean and chopped in 1-inch dice; 1 onion, chopped; 4 garlic cloves, chopped; black pepper; 5 -6 sage leaves, thinly sliced; 2 cups beef stock; 1 (28 ounce) can san marzano tomatoes; 1 cup grated pecorino romano cheese, plus some to pass at the table

Servings: persons

salt
1 lb rigatoni pasta or 1 lb whole wheat rigatoni
2 tablespoons extra-virgin olive oil
1 1/2 lbs bulk Italian sausage (hot or sweet)
4 large portabella mushroom caps, wiped clean and chopped in 1-inch dice
1 onion, chopped
4 garlic cloves, chopped
black pepper
5 -6 sage leaves, thinly sliced
2 cups beef stock
1 (28 ounce) can san marzano tomatoes
1 cup grated pecorino romano cheese, plus some to pass at the table

1
Bring a large pot of water to a rolling boil; add salt and pasta; cook until al dente.
2
Meanwhile, heat 1 tablespoon oil over med-high heat in a large, deep skillet with high sides.
3
When the oil ripples, add the sausage and crumble/brown for 5 minutes.
4
Remove sausage to a bowl.
5
Drain off fat, then add the remaining oil to the skillet; add the mushrooms.
6
Cook mushrooms until they begin to brown, about 5 minutes; then add the onions and garlic.
7
Season with salt, pepper, and sage; cook to soften, about 5 minutes.
8
Stir in the beef stock and tomatoes and return the sausage to the sauce.
9
Bring the sauce to a bubble, reduce heat to med-low; simmer for 10 minutes.
10
Drain the pasta and return it to the pot; toss with 2 cups of sauce and the cheese.
11
Mound portions of pasta in shallow bowls and top with more sausage mushroom sauce; pass additional cheese at the table.

793

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: salt, 1 lb rigatoni pasta or 1 lb whole wheat rigatoni, 2 tablespoons extra-virgin olive oil, 1 1/2 lbs bulk Italian sausage (hot or sweet), and more.

Yes, Sausage Mushroom Ragu And Rigatoni 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.

Sausage Mushroom Ragu And Rigatoni

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