Ragu Di Salsicce E Funghi Porcini Sausage And Wild Mushroom Sauce Recipes

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RAGU DI SALSICCE E FUNGHI PORCINI (SAUSAGE AND WILD MUSHROOM SAUCE)



Ragu di Salsicce e Funghi Porcini (Sausage and wild mushroom sauce) image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons olive oil
4 or 5 sweet Italian sausages, preferably fennel-flavored
1/2 clove garlic, peeled
1 small- or 1/2 medium-size yellow onion
1 rib celery
1/2 medium-size carrot
1 ounce dried funghi porcini mushrooms
1 28-ounce can Italian plum tomatoes
1 sprig fresh rosemary, or 1/2 teaspoon dried thyme
Salt and freshly ground black pepper

Steps:

  • In a wide skillet over medium heat, warm olive oil. Gently saute sausages until thoroughly cooked and browned. Remove sausages and set aside.
  • Meanwhile, chop together garlic, onion, celery and carrot to make a battuto. When sausages are done, add battuto to the pan and saute gently until vegetables are soft.
  • While vegetables are cooking, place mushrooms in a bowl and add hot water to cover. Set aside to soak for at least 20 minutes.
  • Drain tomatoes, reserving juice. Add tomatoes to vegetables in saucepan; raise heat and cook rapidly, breaking up tomatoes with a fork. Add rosemary or thyme, turn down heat and cook gently 20 to 30 minutes, until tomato sauce thickens. If necessary, add a little reserved juice to keep sauce from sticking.
  • Remove mushrooms from the bowl, but do not discard the soaking water. Rinse mushrooms under running water from tap; chop coarsely and add to tomato sauce. Strain the soaking water through a fine-mesh sieve or a paper coffee filter directly into the sauce. Mix well. Taste sauce and add salt, if necessary, and freshly ground black pepper to taste.
  • Slice sausages into 1/2-inch slices and add to the sauce, mixing well. Just before serving, remove rosemary sprig, if used. Serve over hot polenta mush or toasted or sauteed polenta slices.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 21 grams, Carbohydrate 9 grams, Fat 34 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 637 milligrams, Sugar 5 grams

SALSICCE AL POMODORO



Salsicce al Pomodoro image

Provided by Arthur Schwartz

Categories     Sauce     Pork     Tomato     Sauté     Sausage     Simmer

Yield Serves 4

Number Of Ingredients 4

1 to 1 1/2 pounds fresh, sweet Italian sausage
1 tablespoon extra-virgin olive oil
1 28-ounce can Italian-style peeled tomatoes
1/8 teaspoon or more hot red pepper flakes

Steps:

  • Divide the sausage into links, if necessary, and prick them in several places with the point of a sharp knife. Arrange the links in a deep 10-inch skillet or sauté pan and place over medium heat with the olive oil. Turn the sausage in the hot pan and, as some fat accumulates, increase the heat slightly and brown the sausage lightly all over. This takes about 10 minutes, adjusting the heat as necessary so the fat and the eventual brown film in the pan do not burn. Pour or spoon off all the fat in the pan.
  • Pass the tomatoes through a food mill directly into the pan with the sausage. Season with hot pepper flakes. Salt is generally not necessary because the sausages are well seasoned. Simmer gently for 30 to 35 minutes, until the sausages are cooked through and the sauce has thickened.
  • Use the sauce for spaghetti or ziti (there should be enough for 12 ounces) and pass the grated cheese. Serve the sausage as a separate course with broccoli, broccoli di rapa, spinach, or another green vegetable.

RIGATONI WITH SAUSAGE AND WILD MUSHROOMS



Rigatoni With Sausage And Wild Mushrooms image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 ounces dried porcini mushrooms
1 pound Italian sweet sausage, sliced in one-inch pieces
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
3/4 pound fresh wild mushrooms (portobello, chanterelles, shiitake, cremini) or a mixture of wild and cultivated
1 tablespoon tomato paste
2 cups chicken stock
1 teaspoon fresh rosemary, oregano or thyme leaves
Coarse salt and fresh ground pepper to taste
Rigatoni
Freshly grated Parmesan cheese

Steps:

  • Soak the porcini in a bowl of one-and-a-half cups boiling water or broth for 30 minutes.
  • Meanwhile, using a heavy skillet, brown the sausage pieces. Remove them from the pan and drain them on paper towel.
  • Saute the onion and the garlic in the olive oil until soft.
  • Trim the stalks from the mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel (do not soak the fresh mushrooms or they will become soggy). Slice them into one-and-a-half-inch pieces.
  • Drain the porcini through a coffee filter, cheese cloth or paper towel, reserving the soaking liquid. Chop the porcini and add them with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
  • Meanwhile, bring six quarts water to boil for the rigatoni. Cook the rigatoni, drain and place the pasta in a heated bowl. Pour the sauce on top and toss thoroughly. Serve immediately. Pass the cheese separately.

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