Pasta With Sausage, Tomatoes, and Mushrooms
By: Anonymous
Published: Monday, November 30, 2009 - 4:12pm

Ingredients




2 1/2 pounds Italian sweet sausages casings removed,
and 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 lrg garlic cloves chopped
1 cup dry white wine
5 cups canned crushed tomatoes with added puree
2 cups diced tomatoes
(abt 4 medium-large tomatoes)
2 tablespoons butter - (¼ stick)
Salt to taste
Freshly-ground black pepper to taste
1 1/4 pounds pappardelle or mafaldine (or any wide, flat noodles)
1 1/2 cups grated pecorino Romano cheese (abt 4 ½ oz)

Preparation

1 Saute sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. 2 Add oil to drippings in pot. Add mushrooms and onions; saute until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; saute 1 minute. 3 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. 4 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.) 5 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. 6 This recipe yields 8 servings. 7 Comments: "I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," writes Bobbi Reed of Denver, Colorado. "Since I no longer travel to that area, I miss the restaurant - and especially the pappardelle con salsiccia." 8 Try any of your favorite pasta shapes with this sauce. Pappardelle or mafaldine - broad, flat noodles with rippled edges - work particularly well.