pasta with sausage, tomatoes, and mushrooms
(1 rating)
From the Eccoqui Restaurant, Bernardsville, NJ. Add a salad and garlic bread to make it a delicious meal.
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(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
1 Hr 25 Min
method
Stove Top
Ingredients For pasta with sausage, tomatoes, and mushrooms
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2 1/2 lbitalian sweet sausagee, casings removed, crumbled
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3 Tbspolive oil
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1 1/2 lbmushrooms, thickly sliced
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3 cchopped onions
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1 1/2 cchopped fresh basil
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1/4 cchopped fresh oregano
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6 lggarlic cloves, chopped
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1 cdry white wine
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5 ccanned crushed tomatoes with added puree
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2 cdiced tomatoes (about 4 medium-large tomatoes)
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2 Tbspbutter
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1 1/4 lbpappardelle or mafaldine pasta (or any wide, flat noodles)
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1 1/2 cgrated pecorino romano cheese (about 4 1/2 oz)
How To Make pasta with sausage, tomatoes, and mushrooms
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1Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl.
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2Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes.
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3Stir 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.
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4Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)
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5Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot.
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6Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper.
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7Transfer pasta to serving dish. Serve, passing remaining cheese separately.
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