Lamb Sausage Ragout with Portobello Mushrooms over Fettuccine

• 2 pounds Italian style lamb sausage, substitute with regular Italian sausage, cut into 1-inch pieces
• Olive oil
• 2 tablespoons chopped garlic
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• Salt and freshly ground black pepper
• 1 tablespoon crushed red pepper flakes
• 10 plum tomatoes, halves and pureed in the food processor (about 4 to 5 cups puree)
• 1/2 cup dry red wine
• 1 pound rigatoni
• Grilled Portobellos, recipe follows
• 1/4 pound Pecorino Foje de Noce

1. Heat a large Dutch over medium-high heat.
2. Add enough olive oil to lightly coat the bottom of the pan.
3. Add the sausage and cook just until well browned on all sides, about 5 minutes.
4. Add the onions, garlic, celery, and carrots and cook until the vegetables begin to soften, about 8 minutes.
5. Season with salt and pepper and add the crushed red pepper flakes.
6. Add the fresh tomato puree and the red wine and bring to a simmer.
7. Lower the heat and simmer gently for 30 minutes.
8. Season, to taste, with salt and pepper.
9. Bring a large pasta pot of water to a boil.
10. Season with salt.
11. Add the rigatoni and cook according to package directions, or until al dente, about 8 minutes.
12. Drain well.
13. Place the portobello mushrooms on the bottom of a large platter.
14. Top with the drained pasta.
15. Pour the ragout over the pasta.
16. Shave curls of the pecorino over the pasta with a vegetable peeler.
17. 4 portobello mushrooms, stems removed
18. Olive oil
19. Salt and freshly ground pepper
20. Preheat a grill or a grill pan.
21. Drizzle both sides of the mushrooms with olive oil and season with salt and pepper.
22. Place on the grill and grill until tender, about 4 minutes per side.

italian style lamb sausage, olive oil, garlic, onions, celery, carrots, salt, red pepper, tomatoes, red wine, rigatoni

Taken from www.foodnetwork.com/recipes/emeril-lagasse/lamb-sausage-ragout-with-portobello-mushrooms-over-fettuccine-recipe.html (may not work)