Sausage Mushroom Ragu And Rigatoni - cooking recipe

Ingredients

salt
1 lb rigatoni pasta or 1 lb whole wheat rigatoni
2 tablespoons extra-virgin olive oil
1 1/2 lbs bulk Italian sausage (hot or sweet)
4 large portabella mushroom caps, wiped clean and chopped in 1-inch dice
1 onion, chopped
4 garlic cloves, chopped
black pepper
5 -6 sage leaves, thinly sliced
2 cups beef stock
1 (28 ounce) can san marzano tomatoes
1 cup grated pecorino romano cheese, plus some to pass at the table

Preparation

Bring a large pot of water to a rolling boil; add salt and pasta; cook until al dente.
Meanwhile, heat 1 tablespoon oil over med-high heat in a large, deep skillet with high sides.
When the oil ripples, add the sausage and crumble/brown for 5 minutes.
Remove sausage to a bowl.
Drain off fat, then add the remaining oil to the skillet; add the mushrooms.
Cook mushrooms until they begin to brown, about 5 minutes; then add the onions and garlic.
Season with salt, pepper, and sage; cook to soften, about 5 minutes.
Stir in the beef stock and tomatoes and return the sausage to the sauce.
Bring the sauce to a bubble, reduce heat to med-low; simmer for 10 minutes.
Drain the pasta and return it to the pot; toss with 2 cups of sauce and the cheese.
Mound portions of pasta in shallow bowls and top with more sausage mushroom sauce; pass additional cheese at the table.