Sausage Mushroom Ragu And Rigatoni

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.