Italian Sausage and Mushroom Ragu with Pappardelle
Ingredients
The ragu
-
2
tablespoons
salted butter
-
5
cloves
garlic, finely chopped
-
1
pound
Italian sausage
-
1
cup
portobello mushrooms, chopped
-
1
cup
shallots, chopped
-
1
cup
crushed tomatoes
-
1
cup
red wine
-
1/2
teaspoon
ground cinnamon
For serving
-
1/2
cup
grated Parmesan cheese
Instructions
- Heat butter and garlic in a skillet until the butter melts and sizzles.
- Add mushrooms and shallots; cook until mushrooms release liquid and shallots soften.
- Add sausage, breaking it into small pieces, and cook until no longer pink.
- Discard any accumulated fat.
- Add crushed tomatoes, red wine, and cinnamon; simmer to combine flavors.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
20g
Total carbohydrates
40g
Total protein
25g
Sodium
800mg
Cholesterol
60mg
You might also like