Italian Sausage and Mushroom Ragu with Pappardelle
This rich and hearty ragu was inspired by a recipe from Portland, Oregon, chef Vitaly Paley. Ground cinnamon, a hefty pour of red wine and crushed tomatoes build layers of flavor over a base of garlic, portobellos and Italian sausage. Choose a full-bodied, dry red wine, such as cabernet sauvignon. Top with grated Parmesan cheese.
tablespoons salted butter
garlic cloves, finely chopped
01In a 12-inch skillet over medium, heat the butter and garlic until the butter has melted and the mixture has begun to sizzle. Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes. Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, 8 to 10 minutes. Discard any accumulated fat.
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