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Sausage and Mushroom Ragu

September 12, 2011
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Sausage and Mushroom Ragu This an easy recipe that is a crowd pleaser. Now that school has started again- it is time to get organized and get back to the same old routine. I kind of like getting back to my old routine- I like the familiar. Anyway, my point was to have your pantry and fridge filled with things that will help you through the week to make quick and easy meals.

One of those things is fresh tomato sauce. It doesn’t take very long to cook but it makes a huge difference in the recipe.

This particular dish was easy to make as I had the sauce ready. All I did was saute the sausage (which I had in the fridge as well), onion and garlic. It was simple and best of all- everyone loved it! This is a great week day meal and also yummy as a school lunch…

  • 2 tablespoons extra virgin olive oil
  • 1 pack chicken sausage (5 links), chopped into ¼ inch dice
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoons fresh thyme, chopped
  • 1 10 oz cremini mushrooms, chopped
  • 2 cups fresh tomato sauce
  • Salt
  • ½ pound pasta cooked al dente with ½ cup pasta water

Heat a heavy saucepan with the olive oil on high heat. Add the sausage and sauté on medium high heat for 2 to 3 minutes. Add the onion, garlic and thyme. Saute for 4 to 5 minutes on medium heat. Add the mushroom and increase the heat to high and sauté for another 3 to 4 minutes. Add the tomato sauce and bring to a boil. Lower the heat and cover with lid and cook for 15 to 20 minutes, stirring every few minutes. Add the pasta and pasta water, mix well and check for seasonings. Serve immediately.

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