Categories: Main Dish, Pasta Sauce, Pork, Rachael Ray

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

Directions

1. Bring a large pot of water to a rolling boil; add salt and pasta; cook until al dente.

2. Meanwhile, heat 1 tablespoon oil over med-high heat in a large, deep skillet with high sides.

3. When the oil ripples, add the sausage and crumble/brown for 5 minutes.

4. Remove sausage to a bowl.

5. Drain off fat, then add the remaining oil to the skillet; add the mushrooms.

6. Cook mushrooms until they begin to brown, about 5 minutes; then add the onions and garlic.

7. Season with salt, pepper, and sage; cook to soften, about 5 minutes.

8. Stir in the beef stock and tomatoes and return the sausage to the sauce.

9. Bring the sauce to a bubble, reduce heat to med-low; simmer for 10 minutes.

10. Drain the pasta and return it to the pot; toss with 2 cups of sauce and the cheese.

11. Mound portions of pasta in shallow bowls and top with more sausage mushroom sauce; pass additional cheese at the table.

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