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Recipes

Pasta with Sausage, Tomatoes, and Mushrooms

By Anthony Head and Marcela Valladolid

3.7

(4)

Recipe information

  • Yield

    8 Servings

Ingredients

2

1/2 pounds Italian sweet sausages, casings removed, crumbled

3

tablespoons olive oil

1

1/2 pounds mushrooms, thickly sliced

3

cups chopped onions

1

1/2 cups chopped fresh basil

1

/4 cup chopped fresh oregano

6

large garlic cloves, chopped

1

cup dry white wine

5

cups canned crushed tomatoes with added puree

2

cups diced tomatoes (about 4 medium-large tomatoes)

2

tablespoons (1/4 stick) butter

1

1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)

1

1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)

Need to make a substitution?

Preparation

  1. Step 1

    Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.

    Step 2

    Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately.

Explore Bon AppétitPastaItalianEuropeanSausageMeatMushroomVegetableCanned TomatoTomatoOnionEasyWeeknight MealsMainNut-FreeDinner