Sausage and Mushroom Ragù |
Author: Nicole
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 5 garlic cloves, minced
- 1 pound cremini mushrooms (also known as baby bellas) or portobellos (gills removed), chopped
- 2 large shallots, halved and thinly sliced
- 1 pound sweet Italian sausage, casings removed
- 1 cup dry red wine
- 1 cup chicken broth
- ½ teaspoon cinnamon
- Kosher salt and freshly ground black pepper
- 1 14½-ounce can petite diced tomatoes (with juice)
- 12 ounces dried long pasta such as fettucini or pappardelle (regular or gluten-free)
- Serve with Parmigiano-Reggiano cheese
- In a 12-inch skillet over medium heat, heat the butter, olive oil and garlic until the butter has melted and the mixture begins to sizzle.
- Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes.
- Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, about 8 to 10 minutes. Discard any accumulated fat.
- Increase the heat to medium-high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes.
- Stir in the broth and cinnamon. Season with Kosher salt and freshly ground black pepper.
- Continue to simmer until the broth has reduced by about half, 5 to 6 minutes.
- Reduce to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes. Taste and season with more Kosher salt and freshly ground black pepper, if needed. Simmer on low while you cook the pasta according to the package directions.
- When pasta is done, reserve ½ cup of the cooking water, drain the pasta and return it to the pot. Add the sauce and toss to coat. If needed, toss in a few tablespoons of the reserved cooking water to thin the sauce to coat the pasta.
- Serve with a grated Parmigiano-Reggiano cheese.
Recipe by Riegl Palate at https://www.rieglpalate.com/sausage-and-mushroom-ragu/
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