ITALIAN SAUSAGE AND MUSHROOM RAGU

Italian sausage and mushroom ragu image

Number Of Ingredients 10

2 tablespoons Salted butter
5 cloves Garlic, minced
1 pound Portabello mushrooms, stems & gills removed, caps finely chopped
2 Large shallots, halved & thinly sliced
1 pound Bulk sweet Italian sausage
1 cup Dry red wine
1 1/2 cups Chicken broth
1/2 teaspoon Cinnamon
14 1/2 ounces Canned crushed tomatoes
12 ounces Dried pappardelle pasta or rigatoni

Steps:

In a 12-inch skillet over medium, het the butter and garlic until the butter has melted and the mixture has begun to sizzle. Add the mushrooms & 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, 8 to 10 minutes. Discard any accumulated fat.
Increase 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, cinnamon, and 3/4 teaspoon 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 salt and pepper. Set aside, covered.
While the sauce simmers, in a large pot bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until the pasta is al dente. Reserve 1/2 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.