Spicy Mushroom-Sausage Ragù

This spicy mushroom-sausage ragù is an amazing comfort meal that will have everyone in your family asking for seconds.

4.31 from 13 votes

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Prep Time: 10

Cook Time: 25

Inactive time: 1 15

Total Time: 1 50

Servings:

Calories: 726kcal

2 teaspoons olive oil for sautéing
1 pound loose hot Italian sausage
½ teaspoon crushed red pepper optional
1 yellow onion peeled and diced
3 medium carrots peeled and finely diced
2 tablespoons butter optional
1 pound cremini mushrooms diced
5 cloves garlic peeled and minced
1 teaspoon dry thyme
½ teaspoon ground white pepper
3 cups beef stock or 1 cup red wine, 2 cups beef stock
28 ounce can fire-roasted crushed or diced tomatoes if using diced, drain the tomatoes first
Salt and pepper to taste

Heat extra virgin olive oil in a wide pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, for 8-12 minutes until the sausage is cooked through and begins to brown. If desired, add an extra ½ teaspoon crushed red pepper to the sausage.
Using a slotted spoon, transfer the sausage to a paper towel lined plate. If the sausage was very fatty. drain off all but 1 tablespoon fat in the pot. Return the pot to medium heat.

Add the carrots and onions to the oil and cook for 10 minutes, stirring occasionally, until the aromatics begin to deepen in color and develop a crust. Season with salt and pepper and move them to one side of the pot.
If desired, melt 2 tablespoons butter into the pot.
Add the mushrooms and cook, stirring regularly, for 12-15 minutes until they release all their liquid and the liquid evaporates. It will take some time, so be patient. Continue cooking until the mushrooms develop a beautiful golden crust.
Add the garlic to the pot and cook for 1 minute until fragrant. Season with salt, white pepper, and thyme and cook for 45 seconds until fragrant.

Return the sausage to the pot and toss to combine. Add the beef stock and tomatoes and bring to a boil. Reduce heat to low and simmer for 1 hour, uncovered. If the ragù sticks, add a lid and a few splashes more of water to loosen it up. The end result should be a very thick, jammy sauce, so if your ragù is watery, turn up the heat a bit during the last 10-15 minutes of cooking to cook off the excess water. It will allow it to develop a truly rich flavor! Don't worry, you will loosen it up with pasta cooking water later!
Taste and simmer the ragù to your preferences.

Shortly before the ragù finishes simmering, preheat oven to 425ºF and cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta about 2-3 minutes shy of al dente.
Scoop out ⅔ cup of the pasta cooking water and pour it into the ragù and stir to combine.
Using a spider strainer, scoop out the pasta and transfer it directly to the pot of sauce and toss to combine. Turn off the heat.

If you have an oven-proof pot, you can assemble the pasta directly in the pot. Otherwise transfer the sauced pasta to a lightly greased oval baking dish.
Arrange the mozzarella on top of the pasta and sprinkle with dry parsley, a drizzle of extra virgin olive oil and freshly cracked black pepper. Transfer to the oven and bake for 10-12 minutes or until the cheese is melted and bubbly.
If desired, turn on the broiler and broil the cheese for 2-3 minutes until golden brown bubbles begin to form. Turn off the heat and allow the baked pasta to cool for a few minutes before serving.

Divide the mushroom-sausage ragù and rigatoni between shallow bowls. Garnish with a tiny bit of flaky sea salt if you like, and a touch more parsley. Enjoy!

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