Kicking off fall with Pasta with Sausage, Tomatoes & Mushrooms
Fall has arrived in the Berkshires which means it’s time to break out my big green Le Creuset dutch oven. I cook few meals up here in the fall or winter that don’t involve this pot (thanks to Judy & Irv for the great gift!).
I was in the mood for pasta and I could think of nothing better on a cool night than a hearty meat sauce. This dish was a delicious blend of sweet Italian sausage, mushrooms, and tomatoes. I served it over freshly made tagliatelle I bought at Guido’s.
The great thing about making a big pot of sauce is that you get some real bang for your buck and your effort. I have a nice size container in the freezer for another meal this fall and I am bringing a small container back to NYC for tomorrow night when Tim is out.
Just a few notes…I used cremini mushrooms because I think they are meatier and have a nicer flavor than regular button mushrooms. When a recipe calls for canned tomatoes I try to always use San Marzano tomatoes. They really have the best flavor.
The recipe called for 2 tablespoons of butter towards the end when you are adding the diced fresh tomatoes. I forgot to add the butter and it was still delicious! I guess it would have been a tad richer.
I did not forget or skimp on the pecorino — I bought a delicious pecorino Toscano from Nejaimes — our favorite wine and cheese shop in Lenox — that I grated into the dish.
This sauce is definitely a keeper! Tim and I both loved it.
Pasta with Sausage, Tomatoes & Mushrooms
- 2 1/2 pounds Italian sweet sausages, casings removed, crumbled
- 3 tablespoons olive oil
- 1 1/2 pounds mushrooms, thickly sliced
- 3 cups chopped onions
- 1 1/2 cups chopped fresh basil
- 1/4 cup chopped fresh oregano
- 6 large garlic cloves, chopped
- 1 cup dry white wine
- 5 cups canned crushed tomatoes with added puree
- 2 cups diced tomatoes (about 4 medium-large tomatoes)
- 2 tablespoons (1/4 stick) butter
- 1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)
- 1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)
Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes.
Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately.