Sausage Mushroom Ragu and Rigatoni

Submitted by ratherbeswimmin

"In Rachael Ray's Big Orange Book"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 6

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

directions

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.