Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.

Pasta with Sausage and Porcini Mushroom Ragù
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
Servings
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
Ingredients
-
12
ounces dried pappardelle or tagliatelle pasta
-
Kosher salt and ground black pepper
Directions
-
01In 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.
I made it today. it was good (alot of flavors) but heavy for summer time.