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Pasta with Sausage and Porcini Mushroom Ragù

Pasta with Sausage and Porcini Mushroom Ragù

Our weeknight-simple, tomato-free ragù, packed with Italian sausage and meaty, umami-rich dried porcini mushrooms, comes together in just 45 minutes.

By Courtney HillApril 6, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

Classic slow-simmered ragù bolognese isn’t a weeknight dinner option, but this simple tomato-free meat sauce can be tossed with pasta and on the table in under 45 minutes. For ease, we use Italian sausage, as it already is well seasoned; we opt for turkey or chicken sausage rather than pork, which has a fattiness that, we found, weighed down the dish. Make sure to purchase fresh sausage, not precooked; either mild or spicy will work. Dried porcini mushrooms provide a meaty, umami-packed flavor backbone, and just a small measure of heavy cream lends a rich, silky consistency. Wide noodles such as pappardelle or tagliatelle are ideal here, but fettuccine is good, too.

Tip

Don’t forget to break the porcini mushrooms into small pieces, rinse and drain them (to remove grit and dirt) before stirring them into the sauce. Rather than rehydrate the dried mushrooms before use, we save time by simmering them directly in the sauce, where they soften and release their savory flavor.

Ingredients
  • 12

    ounces dried pappardelle or tagliatelle pasta

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil, divided

  • 1

    pound fresh turkey or chicken Italian sausage (see headnote), casing removed

  • 1

    medium yellow onion, finely chopped

  • 1

    medium carrot, peeled and finely chopped

  • 2

    medium garlic cloves, chopped

  • 1

    ounce dried porcini mushrooms, broken into small pieces, rinsed and drained

  • 1

    cup dry white wine

  • ¼

    cup heavy cream

  • 1

    ounce Parmesan cheese, finely grated, (½ cup) plus more to serve

  • ½

    cup lightly packed fresh basil, roughly chopped

Step 1

In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve 1½ cups of the pasta cooking water, then drain and return the pasta to the pot. Toss with 1 tablespoon of oil; set aside.

Step 2

Meanwhile, in a 12-inch skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the sausage and cook, breaking it into small bits, until no longer pink, 3 to 5 minutes.

Add the onion, carrot, garlic, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the mixture is lightly browned, 5 to 8 minutes. Stir in the mushrooms, then add the wine and scrape up any browned bits.

Add 1 cup of the reserved pasta water and cook, stirring occasionally, until the sauce is slightly thickened, 4 to 5 minutes. Add the cream and cook, stirring, for about 1 minute.

Step 3

Pour the sauce over the pasta and add the Parmesan. Cook over medium, stirring often, until the sauce clings to the pasta, about 2 minutes; add reserved pasta water 2 tablespoons at a time if needed so the sauce coats the noodles.

Taste and season with salt and pepper. Serve sprinkled with the basil and additional Parmesan.