You’re gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!
I found a recipe for a vegetarian ragu pasta dish online and thought it sounded interesting! Just in case you’re wondering – no… this Ragu is not a brand of spaghetti sauce found in the jar on a grocery shelf. Well, actually it is that, but the recipe I am sharing today is a homemade ragu sauce!
I made a couple changes to the original recipe, such as adding Italian sausage and beef broth, and ended up with an amazing rigatoni sausage mushroom ragu!
Don’t let the long ingredient list stop you from trying this dish… if you look closely, you will see that many of the ingredients are common ingredients or spices you probably already have in your home! This hearty, delicious ragu tastes amazing, and I hope you will read on… and make this dish!
Scroll Down For A Printable Recipe Card At The bottom Of The Page
How To Make Rigatoni Sausage Mushroom Ragu
Before starting the actual cooking, be sure to have the veggies chopped ahead of time, and the rest of the ingredients ready to go!. You will thank me later. No… really! Note that half of the mushrooms are sliced, the other half are chopped. You will add them to the dish at different times. The chopped mushrooms will help add thickness to the sauce.
Put Italian sausage (taken OUT of the casings), butter and vegetable oil into a large stockpot (or skillet). Heat on medium heat, stirring often, until butter has melted. Add chopped onions and celery to the pot.
Cook them for a few minutes, stirring often, until the sausage has fully cooked, and the veggies have softened.
Add chopped red bell pepper and minced garlic. Cook, stirring often, for two minutes.
Add sliced mushrooms; cook for 1 more minute, stirring as they cook. You are slowly adding in layers of flavor!
Add the chopped mushrooms, and cook for 1 minute. Add red wine to pan. Heat, and let the wine gently boil for 2 minutes.
Add canned tomatoes, tomato paste, beef stock (or vegetable stock), and spices. Stir to combine all ingredients.
Time To Add The Rigatoni Pasta
Bring the sauce to a boil.
Once sauce is boiling, stir in the dry rigatoni noodles, to combine. Put a lid on the pan (or cover with aluminum foil), and turn the heat down to LOW.
Let the pasta cook for 13-15 minutes (mine took 15), or until the pasta is cooked all the way through. Give the pasta a stir a few times while it is cooking, then put lid back on pan.
TIP: If at any time, the rigatoni sausage mushroom ragu looks like it is getting too dry (if heat was too high), then just add several spoonfuls of hot water to pan, and stir in, to combine.
Time To Serve Rigatoni Sausage Mushroom Ragu!
When the rigatoni sausage mushroom ragu is fully cooked, it is time to serve! Give the pasta a stir, then portion it out into serving bowls. Bowls seem to hold the sauce better than on a plate.
Garnish top of each bowl of pasta with some roughly chopped flat leaf parsley and grated Parmesan cheese. Serve… and enjoy! This rigatoni sausage mushroom ragu tastes AMAZING!
And there you have it! Rigatoni sausage mushroom ragu for dinner! It tastes DELICIOUS, and I sincerely hope you will give this recipe a try!
If You Enjoy Pasta Recipes
If you enjoy pasta dishes, be sure to check out my recipes for Simple Chicken Sausage Pasta, Butternut Squash Ravioli with Browned Butter Sage Sauce, Vegetarian Spicy Noodles in Peanut Sauce, Shrimp and Penne Pasta Alfredo, or Florentine Lasagna Roll, to name a few!
ALL of my recipes are listed in the Recipe Index, located at the top of the page. I’m sure you will enjoy them, as well. Have a wonderful day!
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Recipe adapted from Nicky at: https://www.kitchensanctuary.com/one-pot-mushroom-ragu-with-pasta/
- 2 links Italian sausage (mild or hot) , casings removed
- 1/2 pound mushrooms ,1/2 sliced, 1/2 chopped
- 2 Tablespoons butter
- 1 Tablespoon vegetable oil
- 1 medium red bell pepper , de-seeded and chopped
- 1 medium onion , finely chopped
- 1 stick celery , finely chopped
- 2 cloves garlic , minced
- 1/4 cup red wine
- 28 ounces canned diced tomatoes , 2 cans (14 oz.)
- 1½ cups beef stock (or vegetable)
- 1 teaspoon granulated sugar
- 1 Tablespoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoons tomato paste
- 8 ounces rigatoni pasta
- 2 Tablespoons Parmesan cheese
- 1/4 cup flat leaf parsley , roughly chopped (for garnish)
Put Italian sausage (taken OUT of the casings), butter and vegetable oil into a large stockpot (or skillet). Heat on medium heat, stirring often, until butter has melted. Add chopped onions and celery to the pot. Cook for a few minutes, stirring often, until the sausage has fully cooked, and veggies have softened.
Add chopped red bell pepper and minced garlic. Cook, stirring often, for two minutes. Add SLICED mushrooms; cook for 1 more minute, stirring as they cook. You are slowly adding in layers of flavor! Add CHOPPED mushrooms, and cook for 1 minute. Add red wine to pan. Heat, and let wine gently boil for 2 minutes. Add canned tomatoes, tomato paste, beef stock (or vegetable stock), and spices. Stir, to combine all ingredients.
Bring sauce to a boil. Once sauce is boiling, add dry rigatoni noodles; stir to combine. Put a lid on the pan (or cover with aluminum foil); turn heat down to LOW. Let pasta cook for 13-15 minutes (mine took 15), or until pasta is cooked all the way through. Give pasta a stir a few times while it is cooking, then put lid back on pan. If at any time, the rigatoni sausage mushroom ragu looks like it's getting too dry (if heat was too high), add several spoonfuls of hot water to pan, and stir in, to combine.
When the rigatoni sausage mushroom ragu is fully cooked, it's time to serve! Give the pasta a stir, then portion it out into serving bowls. Bowls seem to hold the sauce better than on a plate. Garnish top of each bowl of pasta with some roughly chopped flat leaf parsley and grated Parmesan cheese. Serve... and enjoy!
Here’s one more to pin on your Pinterest boards!