Sausage Mushroom Ragu And Rigatoni

• salt
• 1 lb rigatoni pasta or 1 lb whole wheat rigatoni
• 2 tablespoons extra-virgin olive oil
• 1 1/2 lbs bulk Italian sausage (hot or sweet)
• 4 large portabella mushroom caps, wiped clean and chopped in 1-inch dice
• 1 onion, chopped
• 4 garlic cloves, chopped
• black pepper
• 5 -6 sage leaves, thinly sliced
• 2 cups beef stock
• 1 (28 ounce) can san marzano tomatoes
• 1 cup grated pecorino romano cheese, plus some to pass at the table

1. Bring a large pot of water to a rolling boil; add salt and pasta; cook until al dente.
2. Meanwhile, heat 1 tablespoon oil over med-high heat in a large, deep skillet with high sides.
3. When the oil ripples, add the sausage and crumble/brown for 5 minutes.
4. Remove sausage to a bowl.
5. Drain off fat, then add the remaining oil to the skillet; add the mushrooms.
6. Cook mushrooms until they begin to brown, about 5 minutes; then add the onions and garlic.
7. Season with salt, pepper, and sage; cook to soften, about 5 minutes.
8. Stir in the beef stock and tomatoes and return the sausage to the sauce.
9. Bring the sauce to a bubble, reduce heat to med-low; simmer for 10 minutes.
10. Drain the pasta and return it to the pot; toss with 2 cups of sauce and the cheese.
11. Mound portions of pasta in shallow bowls and top with more sausage mushroom sauce; pass additional cheese at the table.

salt, rigatoni pasta, extravirgin olive oil, italian sausage, portabella mushroom caps, onion, garlic, black pepper, sage, beef stock, tomatoes, pecorino romano cheese

Taken from www.food.com/recipe/sausage-mushroom-ragu-and-rigatoni-429083 (may not work)