Italian Sausage and Mushroom Ragu with Pappardelle | Christopher Kimball’s Milk Street | Recipes, TV
This rich & hearty ragu stars ground cinnamon, red wine, & crushed tomatoes over a base of garlic, portobellos & Italian sausage. Choose a full-bodied red wine.
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- 2 tablespoons salted butter
- 5 garlic cloves, finely chopped
- 1 pound portabello mushrooms, stems and gills removed, caps finely chopped
- 2 large shallots, halved and thinly sliced
- 1 pound bulk sweet Italian sausage
- 1 cup dry red wine
- 1 ½ cups low-sodium chicken broth
- ½ teaspoon cinnamon
- Kosher salt and ground black pepper
- 1 14½-ounce can crushed tomatoes
- 12 ounces dried pappardelle or tagliatelle pasta
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