PASTA WITH SAUSAGE, TOMATOES, AND MUSHROOMS

Pasta with Sausage, Tomatoes, and Mushrooms image

Provided by Vicki Butts (lazyme)

Categories Pasta

Time 1h40m

Number Of Ingredients 13

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2 1/2 lb italian sweet sausagee, casings removed, crumbled
3 Tbsp olive oil
1 1/2 lb mushrooms, thickly sliced
3 c chopped onions
1 1/2 c chopped fresh basil
1/4 c chopped fresh oregano
6 large garlic cloves, chopped
1 c dry white wine
5 c canned crushed tomatoes with added puree
2 c diced tomatoes (about 4 medium-large tomatoes)
2 Tbsp butter
1 1/4 lb pappardelle or mafaldine pasta (or any wide, flat noodles)
1 1/2 c grated pecorino romano cheese (about 4 1/2 oz)

Steps:

1. Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl.
2. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes.
3. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes.
4. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)
5. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot.
6. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper.
7. Transfer pasta to serving dish. Serve, passing remaining cheese separately.