Pasta With Sausage And Porcini Mushroom Ragù
Italian, Pasta, Pork, Poultry
Ingredients
12 ounces dried pappardelle or tagliatelle pasta
kosher salt and ground black pepper
3 tablespoons extra-virgin olive oil, divided
1 pound fresh turkey or chicken Italian sausage, casing removed
1 medium yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
2 medium garlic cloves, chopped
1 ounce dried porcini mushrooms, broken into small pieces, rinsed and drained
1 cup dry white wine
¼ cup heavy cream
1 ounce parmesan cheese, finely grated, (½ cup) plus more to serve
½ cup lightly packed fresh basil, roughly chopped
Directions
In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve 1½ cups of the pasta cooking water, then drain and return the pasta to the pot. Toss with 1 tablespoon of oil; set aside.
Meanwhile, in a skillet over medium-high, heat the remaining 2 tablespoons oil, until it's shimmering.
Add the sausage and cook, breaking it into small bits, until it's no longer pink, 3 to 5 minutes.
Add the onion, carrot, garlic, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the mixture is lightly browned, 5 to 8 minutes.
Stir in the mushrooms, then add the wine and scrape up any browned bits.
Add 1 cup of the reserved pasta water and cook, stirring occasionally, until the sauce is slightly thickened, 4 to 5 minutes.
Add the cream and cook, stirring, for about 1 minute.
Pour the sauce over the pasta and add the Parmesan.
Cook over medium, stirring often, until the sauce clings to the pasta, about 2 minutes; add reserved pasta water 2 tablespoons at a time if needed so the sauce coats the noodles.
Taste and season with salt and pepper. Serve sprinkled with the basil and additional Parmesan.