Sausage Mushroom Ragu and Rigatoni

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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