I just started reading Stanley Tucci’s newest book, Taste: My Life Through Food. It is on a long list of potential books for book club and even if it doesn’t make the short list, how could I pass up a title like that? I regret not writing my memoir first so I could have used that title. But since I’ve no plans to do so, I’ll just enjoy reading his book.
While I’m not Italian, my husband is half Sicilian and there are so many references in this book that make me think of him and stories he’s shared growing up or that I’ve experienced first hand since we’ve been married almost 27 years. I don’t recommend reading this book on an empty stomach. So I offer you a recipe that might satisfy some cravings.
When I’ve made a ragù (think meat sauce that’s usually made with tomatoes) in the past I’ve usually used ground beef, pork and/or veal. This sauce veers from that slightly in that the meat base is mild Italian sausage. So it’s still ground pork but it’s already been seasoned.
You pair the sausage with a meaty mushroom such as cremini (also known as baby bellas) or portobellos. They are actually the same mushroom – portobellos are just more mature. The mushrooms add a depth of flavor and satisfy the need to not add any additional type of meat.
The secret to this sauce is the addition of a small amount of cinnamon. It might not be identifiable at first but it ties all the flavors together so nicely. It’s a common addition in eastern Mediterranean cooking (think Greek Moussaka). Plus it smells great while it’s cooking.
I recommend serving this with a long pasta, such as a fettuccini or pappardelle, although an argument may be made to serve it with a short pasta like a ziti or penne as the surface on these pastas soaks up the sauce.
I’m really enjoying Tucci’s book and am quite sure it will inspire a few more blog posts.
Gluten-Free/Wheat-Free Note: You can make this gluten-free/wheat-free by ensuring you’re using gluten-free/wheat-free sausage and pasta. All of the other ingredients are safe.
| Sausage and Mushroom Ragù | | Print |
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 5 garlic cloves, minced
- 1 pound cremini mushrooms (also known as baby bellas) or portobellos (gills removed), chopped
- 2 large shallots, halved and thinly sliced
- 1 pound sweet Italian sausage, casings removed
- 1 cup dry red wine
- 1 cup chicken broth
- ½ teaspoon cinnamon
- Kosher salt and freshly ground black pepper
- 1 14½-ounce can petite diced tomatoes (with juice)
- 12 ounces dried long pasta such as fettucini or pappardelle (regular or gluten-free)
- Serve with Parmigiano-Reggiano cheese
- In a 12-inch skillet over medium heat, heat the butter, olive oil and garlic until the butter has melted and the mixture begins to sizzle.
- Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes.
- Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, about 8 to 10 minutes. Discard any accumulated fat.
- Increase the heat to medium-high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes.
- Stir in the broth and cinnamon. Season with Kosher salt and freshly ground black pepper.
- Continue to simmer until the broth has reduced by about half, 5 to 6 minutes.
- Reduce to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes. Taste and season with more Kosher salt and freshly ground black pepper, if needed. Simmer on low while you cook the pasta according to the package directions.
- When pasta is done, 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.
- Serve with a grated Parmigiano-Reggiano cheese.
Source: Variation on a recipe from Milk Street, November – December, 2020
Sounds wonderful Nicole. Can’t wait to try the recipe
Mary Ann – Thank you! I hope you enjoy it!
Nicole – my book club did read this book. Then, for our Christmas party, everyone made a dish or drink from the book. This one was our main course. One member is tomato-averse, so the cook eliminated the small amount of diced tomatoes. Everything was spectacular!
Michele – How wonderful! What a great party idea. Thank you for sharing.
Made this tonight with sausage from our local butcher. I was skeptical about the cinnamon, but figured I’d stick to the recipe and try it. You are right, very subtle and delicious! I think I had enough sauce to stretch this to a pound of pasta instead of 12 ounces.
Susie – So glad you trusted the recipe and lked it! Thank you for sharing.