Spaghettini with Double Mushroom and Sausage Ragù

Spaghettini with Double Mushroom and Sausage Ragù
  • 6 servings
  • 0:25 Preparation
  • 0:30 Cooking
  • 0:55 Total Time


Add all
  • 2 cups
    (500 mL)

    canned tomatoes

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 4

    mild italian sausages, sliced into bite-size pieces

  • 1

    small onion, finely chopped

  • 170 g

    sliced portabella mushrooms

  • 2 x 227 g

    packages sliced white mushrooms

  • 1/4 cup
    (60 mL)

    tomato paste

  • 1/4 cup
    (60 mL)

    chopped parsley

  • 2 tsp.
    (10 mL)

    red wine vinegar

  • 3/4 lb
    (340 g)


  • shaved swiss-type cheese to taste


In a food processor, pulse tomatoes to a chunky purée.

In a large pot or Dutch oven, heat oil over medium heat. Add sausages and cook uncovered, stirring occasionally, for about 15 minutes.

Add the onion and stir until golden, about 1 minute. Add the mushrooms, cover and cook for about 15 minutes, until the juices have evaporated.

Stir in the tomato paste and purée. Cover and cook for 10 - 15 minutes until sauce thickens.

Stir in parsley and wine vinegar.

Meanwhile, cook pasta according to package instructions. Drain and add to sauce, tossing until well combined.

If desired, garnish with shaved cheese and serve immediately.

Source: Académie Culinaire

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007