Sausage Mushroom Ragu and Rigatoni

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Recipe by ratherbeswimmin

In Rachael Ray's Big Orange Book

Ingredients Nutrition


  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.

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