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Sausage Mushroom Ragu

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Another quick, easy and delicious dish for through the week…

  • 2 tablespoons extra virgin olive oil
  • 3 to 4 links chicken sausage, I used roasted garlic and fontina, casings off and crumbled
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups Cremini mushrooms, sliced
  • 2 cups crushed tomatoes
  • ½ cup grated Parmigiano Reggiano
  • Salt
  • ½ pound cooked pasta, al dente with ½ cup pasta water spared

Heat a large frying pan with the olive oil. Add the crumbled sausage and sauté on medium heat for 5 to 6 minutes, stirring constantly till the sausage is golden brown. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and sauté on medium heat for 6 to 7 minutes. Add the tomatoes and 1 teaspoon salt. Bring to a boil and lower the heat to low and cook, covered, for 15 to 20 minutes, stirring every 5 minutes. Take the lid off, add the cheese, mix well.

In the meantime, cook the pasta and add ½ cup of the pasta water to the ragu, mix well and check for seasonings. Serve warm.

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