Red Wine Mushroom Ragù with Pappardelle (veg/vegan) – Small Pantry Recipes

Ingredients

• Extra virgin olive oil (for cooking)
• 12 ounces vegan sausage (usually 1 package; Non-veg Option: sweet Italian pork sausage)
• 3 tablespoons butter ( divided; Vegan Option: sub vegan butter)
• 5 medium garlic cloves (finely chopped)
• 1 pound mixed mushrooms (cleaned and tough stems removed, finely chopped; Ideally a blend of shiitake and portobello, See Notes)
• 1/2 large yellow onion (thinly sliced)
• 1 cup dry red wine
• One 14½ ounce can crushed tomatoes
• 1½ cups vegetable broth (or mushroom broth)
• 1/2 teaspoon ground cinnamon
• Kosher salt and black pepper
• 12 ounces dried pappardelle (Vegan Option: Eggless pappardelle or other sturdy shape like rigatoni or orecchiette)