Penne with Sausage and Mushroom Ragu

Penne with Sausage and Mushroom Ragu from Very Culinary

by Amy Flanigan on January 12, 2014 · 9 comments

This was one of those “time to clean out the fridge and pantry” type dishes. Not to down play it, because it was super yummy. But you know what I’m talking about – you haven’t been to the market yet, but you don’t want fast food, so you scrounge around in the vegetable bins and see what canned goods you have. 

Penne with Sausage and Mushroom Ragu from Very Culinary

It never ceases to amaze me the magic you can make with onion, garlic, tomatoes, and pasta. Seriously.

Penne with Sausage and Mushroom Ragu
Serves 6
Prep time: 15 minutes
Cook time: 15 minutes

• 1 pound penne pasta
• 1 tablespoon olive oil
• 1 small sweet onion, diced small
• 3 garlic cloves, minced
• 8 ounces baby bella mushrooms, sliced
• salt and pepper
• 1/4 teaspoon red pepper flakes
• 1 pound Italian sausage
• 1/3 cup white wine
• 1 can (28 ounce) diced tomatoes
• 4 cups baby spinach
• 1/2 cup freshly grated Parmesan cheese

Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente, about 11 minutes. (Reserve a little bit of pasta water, in case you want to loosen the sauce.)

In the meantime, heat the olive oil in a large nonstick sauté pan over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add in garlic and cook for about 20 seconds. Add in mushrooms and cook until softened, about 3 more minutes. Season with salt and pepper and the red pepper flakes. Add in sausage and cook, breaking up into small pieces until no pink remains, about 3 more minutes. Raise heat to high and pour in the wine; cook until evaporated. Add in tomatoes, along with their juice, and bring to a simmer.

Drain the pasta and add to the sauce, along with the spinach. Toss to coat and allow the leaves to wilt. Add in the Parmesan, taste, and season with salt and pepper if necessary.

Serve in individual bowls and pass some fresh parmesan at the table.

Print this recipe Save this recipe



Leave a Comment

{ 9 comments… read them below or add one }

Stephanie January 18, 2014 at 3:56 pm

I’m almost certain that there aren’t many ways to screw up pasta, especially when onion, garlic, and tomatoes are involved. Nothing quite as awesome as experimenting and coming up with something awesome!


Gerry @ Foodness Gracious January 15, 2014 at 9:07 am

Pasta is the one thing I never run out of, you can make tons of awesome stuff…like this ragu!


Susan January 13, 2014 at 2:31 pm

I make those clean out the fridge meals often. Pasta has magical powers when it comes to scraps laying around.


Melissa January 13, 2014 at 2:08 pm

Yes. Yes please.


Amy @Very Culinary January 13, 2014 at 11:01 pm

Thought of you the whole time I was making this :D


Shawn @ I Wash You Dry January 13, 2014 at 11:43 am

I love these types of pasta dishes! Filled with all the good stuff, looks great!


Lisa @ Garnish with Lemon January 13, 2014 at 11:05 am

Love the flavors in here! Dangerous to be reading before I have had lunch! Pinned!


Paula - bell'alimento January 13, 2014 at 10:25 am

If you have onions, garlic, pasta & tomatoes you’re ALL set : )


Joanne January 12, 2014 at 6:57 am

I tend to buy as we need, and don’t ever stock up on things…so basically that means our pantry is full of odds and ends that we can’t actually use lol. I should at least try to keep a stock of pasta and canned tomatoes! I mean, sheesh!


Previous post:

Next post: