Sausage Mushroom Ragu and Rigatoni

DIRECTIONS

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