START TO FINISH: 45 minutes
SERVINGS: 4
This rich and hearty ragu was inspired by a recipe from Portland, Oregon, chef Vitaly Paley. Ground cinnamon, a hefty pour of red wine and crushed tomatoes build layers of flavor over a base of garlic, portobellos and Italian sausage. For the wine, choose something dry and full-bodied, such as cabernet sauvignon. Serve topped with grated Parmesan cheese.
Don’t use Italian sausage links, even if the casings are removed. Bulk sausage is better because its grind tends to be finer than that of link sausage, allowing the meat to break apart more readily during cooking.
2 tablespoons salted butter
5 medium garlic cloves, finely chopped
1 pound portobello mushrooms, stems and gills removed, caps finely chopped
2 large shallots, halved and thinly sliced
1 pound bulk sweet Italian sausage
1 cup dry red wine
1½ cups low-sodium chicken broth
½ teaspoon cinnamon
Kosher salt and ground black pepper
14½-ounce can crushed tomatoes
12 ounces dried pappardelle or tagliatelle pasta
In a 12-inch skillet over medium, heat the butter and garlic until the butter has melted and the mixture begins to sizzle. Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes. Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, 8 to 10 minutes. Pour off and discard excess fat.
Increase to medium-high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes. Stir in the broth, cinnamon and ¾ teaspoon pepper. Continue to simmer until the broth has reduced by about half, 5 to 6 minutes. Reduce to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes. Taste and season with salt and pepper. Cover and set aside.
While the sauce simmers, in a large pot bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until the pasta is al dente. Reserve ½ cup of the cooking water, drain the pasta and return it to the pot. Add the sauce and toss. If needed, toss in a few tablespoons of the reserved cooking water to thin the sauce to coat the pasta.