Pasta with sausage and porcini mushroom ragù from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 21) by Christopher Kimball

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute Italian chicken sausages for Italian turkey sausages.

  • todd_e99t1d on February 22, 2026

    I’ve made this recipe several times and it’s worth mentioning that regular Italian sausage works just fine in this recipe, even though it specifically recommends against it.

  • Mliston on January 05, 2026

    This is one of my all time favorite recipes. So delicious! A little time consuming given the prep but worth it!

  • Lottabooks on May 08, 2023

    Very good recipe. We used 1-1/4 lb. Italian chicken sausage because that was the size of the package. It was fine - a little meatier than usual. If sausage is mild, add a few red pepper flakes. Save pasta water for the leftovers. This makes quite a bit - I'd say 5-6 servings. We used Eduardo's pappardelle. Recipe took about 1 hour start to finish. Salt as specified in the recipe was PERFECT; no need to add more (especially with the salt in the parmesan and pasta water).

  • et12 on November 19, 2022

    Was searching for a comforting meal for a cozy night in and this was perfect. Really good flavours that didn’t take long to develop. We used Italian chicken sausages and the dish felt really light despite having so many seemingly heavy components.

  • ShannonS on December 21, 2021

    This is one of our favorites

  • Zosia on May 13, 2021

    Great flavour and quick to make. I used only 1 tbsp oil for the sausage, none for the pasta. The cream helped the flavours meld without adding too much richness.

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