Italian Sausage and Mushroom Ragu with Pappardelle

According to, where we got this fabulous recipe, the rich and hearty ragu was inspired by a recipe from Portland, Oregon, chef Vitaly Paley. Ground cinnamon, a hefty pour of red wine and crushed tomatoes build layers of flavor over a base of garlic, portobellos and Italian sausage.


It is highly recommended that you don’t use Italian sausage links, even if the casings are removed. Bulk sausage is better because its grind tends to be finer than that of link sausage, so the meat breaks apart more readily during cooking.

Choose a full-bodied, dry red wine, such as cabernet sauvignon. Top with grated Parmesan cheese. For a pop of color and another flavor booster, garnish with a sprinkle of chopped fresh basil. It’s definitely a nice twist on pasta with meat sauce.


Italian Sausage and Mushroom Ragu with Pappardelle

  • Servings: 4
  • Difficulty: easy
  • Print

4 servings, 45 min.


  • 2 Tbsp. salted butter
  • 5 garlic cloves, finely chopped
  • 1 Lb. portobello mushrooms, stems and gills removed, caps finely chopped
  • 2 large shallots, halved and thinly sliced
  • 1 Lb. bulk sweet Italian sausage
  • 1 cup dry red wine
  • 1½ cups low-sodium chicken broth
  • ½ tsp. cinnamon
  • Kosher salt and ground black pepper
  • 1 14½-oz. can crushed tomatoes
  • 12 oz. dried pappardelle pasta
  • Grated Parmesan for serving


  1. In a 12-inch skillet over medium, heat the butter and garlic until the butter has melted and the mixture has begun to sizzle.
  2. Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes.
  3. Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, 8 to 10 minutes. Discard any accumulated fat.

  4. Increase to medium-high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes.
  5. Stir in the broth, cinnamon and ¾ teaspoon pepper. Continue to simmer until the broth has reduced by about half, 5 to 6 minutes.
  6. Reduce to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes. Taste and season with salt and pepper. Set aside, covered.

  7. While the sauce simmers, in a large pot bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until the pasta is al dente.
  8. Reserve ½ cup of the cooking water, drain the pasta and return it to the pot. Add the sauce and toss to coat. If needed, toss in a few tablespoons of the reserved cooking water to thin the sauce to coat the pasta.

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