Beef / Pork

Sausage Mushroom Ragu and Rigatoni takes 10 minutes to prepare.

Sausage Mushroom Ragu and Rigatoni takes 15 minutes to cook.

Sausage Mushroom Ragu and Rigatoni makes 6 servings.

The ingredients for Sausage Mushroom Ragu and Rigatoni are:

8 oz pasta
2 Tbls olive oil
1 lb italian sweet sausage
4 portabello mushroom caps, cut into one 1-inch pieces
1 medium onion, chopped
4 cloves garlic
28 oz crushed tomatoes
2 cups beef broth
Parmesan cheese for topping

Here is how you make Sausage Mushroom Ragu and Rigatoni:

1. Cook pasta according to package directions.2. While pasta cooks, heat 1 tbls of olive oil. Add sausage, crumbling with a spoon and cook until brown, 3 to 4 minutes. Using a slotted spoon, transfer the sausage to paper-lined plate to drain.3. Wipe out the skillet and add the remaining 1 tbls olive oil. Add the musrooms and cook over medium heat until softened, 3 to 4 minutes. Add the onion and garlic and cook until softened, 5 minutes; season with pepper. Stir in the tomatoes and beef broth. Stir in the reserved sausage. Lower the heat and gently simmer the sauce for 10 minutes.4. To serve , toss the pasta with 2 cups of ragu. Mound portions in bowls and top with more sauce; add grated cheese to the top.Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user DLR4499.

The nutritional information for Sausage Mushroom Ragu and Rigatoni is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 532.5

• Total Fat: 34.9 g
• Cholesterol: 101.9 mg
• Sodium: 1,553.8 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 4.1 g
• Protein: 29.3 g