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Spaghettini with Double Mushroom and Sausage Ragù https://www.metro.ca/userfiles/image/recipes/spaghettini-saucisse-italienne-champignons-5812.jpg PT25M PT30M PT55M
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.
6
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) spaghettini shaved swiss-type cheese to taste
Spaghettini with Double Mushroom and Sausage Ragù

Spaghettini with Double Mushroom and Sausage Ragù

Rate this recipe
12 Votes
6
servings
0:25
Preparation
0:30
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 cups
    (500 mL)
    canned tomatoes
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  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
  • 4
    mild italian sausages, sliced into bite-size pieces
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    STUFFED ZUCCHINI

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    13.21/kg

    JOHNSONVILLE SAUSAGES

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    375 - 500 g SELECTED VARIETIES

  • 1
    small onion, finely chopped
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  • 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)
    spaghettini
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  • shaved swiss-type cheese to taste
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Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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