Pasta with sausage and mushroom sauce.
A very rich and tasty dish, yet simple to prepare!
Pasta with a sausage and mushroom ragu is a very flavorful and savory first course, hearty and rich even though it requires few ingredients. It can be served as a first course or as a main dish… Perfect for everyday meals, for Sunday lunch, when you have guests, or whenever you want to spoil yourself with a substantial, very simple and delicious dish…
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 1 Hour
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz Short pasta (penne, rigatoni, mezze maniche, etc.)
- 14 oz Sausage
- 11 oz Fresh shimeji mushrooms (or jarred)
- 2 cups Tomato passata
- 1 jar Peeled tomatoes
- 2 oz Grated Pecorino cheese
- Half carrot
- A few basil leaves
- 1 Onion
- to taste Extra virgin olive oil
- to taste Salt and pepper
- to taste Red wine
Tools
- 1 Mandoline
- 1 Dutch oven
- 1 Pot
Preparation
Let’s prepare the sausage and mushroom ragu; you can make it in advance 😉
Peel the onion and chop it very finely. Rinse the carrot, peel it slightly and chop it finely as you did with the onion.
If you use jarred mushrooms, rinse them well several times to remove the water they are packed in. If you use fresh mushrooms, clean the stems of soil and rinse them quickly.
Remove the casing from the sausage and crumble it.
Put a little oil in a pot (even clay), add the chopped onion and carrot and sauté briefly. As soon as the onion is slightly golden, add the mushrooms and the crumbled sausage and brown everything. Add a little red wine and let it evaporate. Once the wine has evaporated, add the tomato passata and the peeled tomatoes, adjust the salt slightly if needed, add a grind of pepper, cover with a lid and bring to a boil. At this point lower the heat to minimum and continue cooking for about 1 hour, stirring occasionally at the beginning and more often toward the end of cooking.
When there are 15 minutes left of the ragu’s cooking time, put a pot of plenty of salted water on the stove to cook the pasta.
As soon as the water reaches a boil, cook the pasta 1 minute less than the time indicated on the package. Drain the pasta and pour it into the sauce, add the grated cheese and a few basil leaves and stir for about a minute to combine everything.
The pasta with sausage and mushroom sauce is ready to be served… Enjoy your meal!
And if you don’t particularly like mushrooms, you can prepare just the sausage sauce. You can find the recipe by clicking HERE.
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