Lamb Sausage Ragout with Portobello Mushrooms over Fettuccine (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
2 pounds italian style lamb sausage, substitute with regular italian sausage, cut into 1-inch pieces |
olive oil |
2 tablespoons chopped garlic |
1 cup chopped onions |
1/2 cup chopped celery |
1/2 cup chopped carrots |
salt and freshly ground black pepper |
1 tablespoon crushed red pepper flakes |
10 plum tomatoes, halves and pureed in the food processor (about 4 to 5 cups puree) |
1/2 cup dry red wine |
1 pound rigatoni |
grilled portobellos, recipe follows |
1/4 pound pecorino foje de noce |
Directions:
1. 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.
2. 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.
3. 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.
4. Grilled Portobellos:
5. 4 portobello mushrooms, stems removed
6. Olive oil
7. Salt and freshly ground pepper
8. Preheat a grill or a grill pan.
9. Drizzle both sides of the mushrooms with olive oil and season with salt and pepper. Place on the grill and grill until tender, about 4 minutes per side.
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