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.
ounces dried pappardelle or tagliatelle pasta
Kosher salt and ground black pepper
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.