Sausage Mushroom Ragu and Rigatoni

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 532.5
  • Total Fat: 34.9 g
  • Cholesterol: 101.9 mg
  • Sodium: 1,553.8 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 29.3 g

View full nutritional breakdown of Sausage Mushroom Ragu and Rigatoni calories by ingredient
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Number of Servings: 6


    8 oz pasta
    2 Tbls olive oil
    1 lb italian sweet sausage
    4 portabello mushroom caps, cut into one 1-inch pieces
    1 medium onion, chopped
    4 cloves garlic
    28 oz crushed tomatoes
    2 cups beef broth
    Parmesan cheese for topping


1. Cook pasta according to package directions.

2. While pasta cooks, heat 1 tbls of olive oil. Add sausage, crumbling with a spoon and cook until brown, 3 to 4 minutes. Using a slotted spoon, transfer the sausage to paper-lined plate to drain.

3. Wipe out the skillet and add the remaining 1 tbls olive oil. Add the musrooms and cook over medium heat until softened, 3 to 4 minutes. Add the onion and garlic and cook until softened, 5 minutes; season with pepper. Stir in the tomatoes and beef broth. Stir in the reserved sausage. Lower the heat and gently simmer the sauce for 10 minutes.

4. To serve , toss the pasta with 2 cups of ragu. Mound portions in bowls and top with more sauce; add grated cheese to the top.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DLR4499.

TAGS:  Beef/Pork |

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