Pasta With Sausage, Tomatoes, And Mushrooms

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 1/2 lbs sweet italian sausage, casings removed, crumbled
• 3 tablespoons olive oil
• 1 1/2 lbs mushrooms, thickly sliced
• 3 cups onions, chopped
• 1 1/2 cups fresh basil, chopped
• 1/4 cup fresh oregano, chopped
• 6 large garlic cloves, chopped
• 1 cup dry wine
• 5 cups crushed tomatoes in puree, canned
• 2 cups diced tomatoes (about 4 medium-large tomatoes)
• 2 tablespoons butter (1/4 stick)
• 1 1/4 lbs pappardelle pasta or 1 1/4 lbs mafaldine pasta
• 1 1/2 cups pecorino romano cheese, grated (about 4 1/2 ounces)

Recipe

• 1 saute sausage in heavy large pot over medium-high heat until brown, about 12 minutes.
• 2 using slotted spoon, transfer sausage to large bowl.
• 3 add oil to drippings in pot.
• 4 add mushrooms and onions; saute until tender and brown, about 15 minutes.
• 5 stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute.
• 6 add wine; cook until almost absorbed, about 4 minutes.
• 7 add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes.
• 8 add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes.
• 9 season with salt and pepper.
• 10 (can be made 1 day ahead. cool slightly. chill uncovered until cold, then cover and refrigerate. bring to simmer before continuing.).
• 11 cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• 12 drain well; return to pot.
• 13 pour sauce over pasta; toss to coat.
• 14 add 1/2 cup cheese and 1/2 cup basil; toss to combine.
• 15 season with salt and pepper.
• 16 transfer pasta to serving dish.
• 17 serve, passing remaining cheese separately.