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You GIVE, You GET, too! Get your orders in and remember to REFER A FRIEND! Details in your account & under the "Pasture Reward Program" Tab From Our Pasture To Your Plate... Happy Animals. Healthy Meats. Taste The Difference! Feel The Difference!
Lamb Sausage Ragout with Mushrooms over Fettuccine

Lamb Sausage Ragout with Mushrooms over Fettuccine

Serving Size:6
Cook Time:65 Minutes
Ingredients
  • 2 lbs Italian style lamb sausage
  • Olive Oil
  • 2 tbsps Chopped Garlic
  • 1/2 cup Chopped Celery
  • 1/2 cup Chopped Carrots
  • Salt and fresh ground black pepper
  • 1 tbsp Crushed red pepper flakes
  • 10 plum tomatoes, halves and pureed in a food processor
  • 1/2 cup 2013 Corner 103 Cabernet Franc
  • 1 lb Rigatoni
  • Grilled Portobellos
  • 1/4 lb Pecorino Foje de Noce
  • 1 cup chopped onions

Directions

Heat a large Dutch over medium-high heat. Add enough olive oil to lightly coat the bottom of the pan. Add the sausage and cook just until well browned on all sides, about 5 minutes. Add the onions, garlic, celery, and carrots and cook until the vegetables begin to soften, about 8 minutes. Season with salt and pepper and add the crushed red pepper flakes. Add the fresh tomato puree and the red wine and bring to a simmer. Lower the heat and simmer gently for 30 minutes. Season, to taste, with salt and pepper.

 

Bring a large pasta pot of water to a boil. Season with salt. Add the rigatoni and cook according to package directions, or until al dente, about 8 minutes. Drain well.

 

Place the portobello mushrooms on the bottom of a large platter. Top with the drained pasta. Pour the ragout over the pasta. Shave curls of the pecorino over the pasta with a vegetable peeler.

 

  • PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!

 

Sourced by Corner 103

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