Sausage and mushroom ragu with pappardelle from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 15) by Christopher Kimball

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

brooke_3jatay on May 28, 2026

Needed a lot more time for the liquids to evaporate, and would deviate from the instructions to cook mushrooms alone at the start. Also added in Smokey ragu seasoning, more salt, and a dash of fish sauce at the end.
jenburkholder on September 27, 2022

This was good! I used a 10 oz package of creminis, sweet sausage instead of mild (what's the difference? Always wondered!), and my crushed tomatoes were fire-roasted. And I reduced the cinnamon to about 1/3 tsp. Paired with GF fettucine and didn't combine - only two of us eating. Froze the leftover sauce as it was easily enough for four if not five. Son commented it was "pretty good" which, when any comment is volunteered like that, is high praise and warrants a repeat.
hillsboroks on January 22, 2019

The mushrooms and Italian sausage marry wonderfully. With the addition of the red wine and cinnamon the flavor combination works well. I really liked it as an alternative to traditional tomato based ragu sauce.