Sausage Mushroom Ragu And Rigatoni Recipe

Recipe By Slurrp

Sausage Mushroom Ragu and Rigatoni is a hearty and flavorful Italian pasta dish. The ragu is made with saut茅ed mushrooms, onions, garlic, and Italian sausage, simmered in a rich tomato sauce. The sauce is then tossed with rigatoni pasta, creating a delicious and satisfying meal. The combination of the savory sausage, earthy mushrooms, and tangy tomato sauce makes this dish a crowd-pleaser.

5
28 Rating -
Rate
Non Vegdiet
5minstotal
5minsPrep
5m.total
5m.Prep
Sausage Mushroom Ragu And Rigatoni
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ingredients serves

Ingredients for Sausage Mushroom Ragu And Rigatoni Recipe

  • 1 tablespoon Olive Oil
  • 1 pound Italian Sausage, Casings Removed
  • 1 Onion, Diced
  • 3 cloves Cloves Garlic, Minced
  • 8 ounce Mushrooms, Sliced
  • 1 can Tomato Sauce
  • 2 tablespoon Tomato Paste
  • 1 teaspoon Italian Seasoning
  • 1 pound Rigatoni Pasta
  • as needed Grated Parmesan Cheese, For Garnish
  • as needed Fresh Basil Leaves, For Garnish

Directions: Sausage Mushroom Ragu And Rigatoni Recipe

Cooking Directions

  • STEP 1.Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it up into small pieces.
  • STEP 2.Add the onions and garlic to the skillet and cook until the onions are translucent.
  • STEP 3.Add the mushrooms and cook until they are tender and browned.
  • STEP 4.Stir in the tomato sauce, tomato paste, and Italian seasoning. Simmer for 15-20 minutes to allow the flavors to meld together.
  • STEP 5.Meanwhile, cook the rigatoni pasta according to package instructions until al dente. Drain the pasta and set aside.
  • STEP 6.Add the cooked rigatoni to the skillet with the sausage mushroom ragu. Toss to coat the pasta in the sauce.
  • STEP 7.Serve the Sausage Mushroom Ragu and Rigatoni hot, garnished with grated Parmesan cheese and fresh basil leaves.

Cooking Tips

  • For extra flavor, use a combination of sweet and spicy Italian sausage.
  • If you prefer a smoother sauce, you can blend the tomato sauce before adding it to the skillet.
  • Feel free to add other vegetables like bell peppers or zucchini to the ragu for added texture and flavor.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the ragu and rigatoni in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out.
  • Serve the leftovers with a side of garlic bread or a fresh green salad for a complete meal.
Nutrition
value
648
calories per serving
21 g Fat44 g Protein67 g Carbs7 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    44g
  • Carbs
    67g
  • Fiber
    7g

MacroNutrients

  • Carbs
    67g
  • Protein
    44g
  • Fiber
    7g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    200mg
  • Iron
    4mg
  • Vitamin A
    1379mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    84mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    43mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    97mg
  • Manganese
    2mg
  • Phosphorus
    397mg
  • Selenium
    28mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp