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Pasta with Sausage and Porcini Mushroom Ragù

4 to 6 Servings

40 minutes

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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.

4 to 6



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.

40 minutes


  • 12

    ounces dried pappardelle or tagliatelle pasta

  • Kosher salt and ground black pepper


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Bruce S.
March 25, 2023
Great pasta with tons of umami
This is a pasta recipe worth making! The combo of sausage and mushroom is an umami bomb. Excellent!
Cynthia G.
January 7, 2023
This was delicious.
I prepared this after it appeared in our local newspaper. I used locally made chicken Italian sausage with sundried tomatoes which I don't think altered the results significantly. Otherwise, I followed the recipe. My husband and son both thought the flavors were excellent. Substituting the porcini mushrooms will alter the flavors significantly. I don't recommend making that change. I will make this again for sure.
Andrea S.
July 25, 2022
Quick, easy, delicious
My family loved this recipe. I made changes based on what I had on hand/preferences. I used ground Italian sausage (pork) instead of chicken and portabella mushrooms instead of porcini. Also, I didn't have white wine on hand, so I used a combo of balsamic vinegar and chicken broth. It was excellent! Next time I make it, I plan to cook the noodles in the sauce, as the sauce didn't cling as well as I had hoped. Otherwise, we really enjoyed it and plan to add it to our dinner rotation!
Diana L.

I made it today. it was good (alot of flavors) but heavy for summer time.