Make and share this Sausage Mushroom Ragu and Rigatoni recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 777.7, Fat 43.9, SaturatedFat 14.4, Cholesterol 150.1, Sodium 1280.1, Carbohydrate 65.5, Fiber 4.8, Sugar 6.6, Protein 30.6
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