Pappardelle with Sausage and Mushroom Ragu Recipe

Instructions

1. 1

   Soak the dried mushrooms in ½ cup boiling water.

2. 2

   In a large skillet, heat butter and oil over medium heat.

3. 3

   Add the onion or shallots and a big pinch of kosher salt and cook until translucent, about 5 minutes. Add the garlic and cook for another minute or so.

4. 4

   Add the chopped mushrooms and a pinch of kosher salt, turn the heat to medium-high and cook until the mushrooms have shrunken and started to brown —about 5 minutes. Remove the dried mushrooms from the mushroom soaking liquid by lifting the mushrooms out of the liquid (do not drain the liquid). Reserve the liquid. Add the rehydrated mushrooms to the pan, cook for another minute.

5. 5

   Add the sausage and cook while breaking up the meat into smaller pieces. If vegetarian, add the beans or lentils and cook smashing the legumes a little. This step should take about 8-10 minutes.

6. 6

   Add the wine and reduce and allow to evaporate for about 5 minutes. Add the cinnamon or espresso powder and broth. Carefully tip the mushroom soaking liquid into the pan, leaving any sediment behind. Simmer for 5 minutes. Add the tomatoes, reduce the heat to medium-low, cook for 5 minutes. Turn the heat off and keep covered.

7. 7

   In the meantime: cook the pasta in salted (about 2 tbsp. salt) water for 2 minutes less than the suggested time. Before draining the pasta, save 1 cup pasta cooking water.

8. 8

   Add the pasta to the pan with the mushroom-sausage ragu along with ½ cup pasta cooking water and stir gently. Stir and cook until the pasta is sufficiently cooked, you may need to add more pasta water slowly.

9. 9

   Add more pepper or salt to taste, sprinkle with chopped parsley and grated Parmesan cheese. Serves 6 Note: for a vegetarian version, use 1 cup cooked white beans or lentils in place of the sausage.