PASTA WITH SAUSAGE, TOMATOES AND MUSHROOM

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1/2 pounds Italian sweet sausages, casings removed, crumbled
  • 3 tablespoons olive oil
  • 1 1/2 pounds mushrooms, thickly sliced
  • 3 cups chopped onions
  • 1 1/2 cups chopped fresh basil
  • 1/4 cup chopped fresh oregano
  • 6 large garlic cloves, chopped
  • 1 cup dry white wine
  • 5 cups canned crushed tomatoes with added puree
  • 2 cups diced tomatoes (about 4 medium-large tomatoes)
  • 2 tablespoons (1/4 stick) butter
  • 1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)
  • 1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)

Directions

  • Preparation:
  • Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. 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. 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.)
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. 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. Transfer pasta to serving dish. Serve, passing remaining cheese separately.

Notes

Categories: Main Dish  Pasta  Stove 

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