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

Name: Red Wine Mushroom Ragù with Pappardelle (veg/vegan) – Small Pantry Recipes
Total time: 60 min
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; black pepper; 12 ounces dried pappardelle (Vegan Option: Eggless pappardelle or other sturdy shape like rigatoni or orecchiette)

small-pantry.com

This sausage and mushroom ragù is the ultimate weeknight comfort food. It's meaty, nostalgic, and surprisingly...vegetarian!

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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
black pepper
12 ounces dried pappardelle (Vegan Option: Eggless pappardelle or other sturdy shape like rigatoni or orecchiette)