Ingredients
1 (14.5 ounce) can diced tomatoes
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1/8 ounce dried porcini mushrooms, rinsed and minced
8 ounces sweet Italian sausage, casings removed
Salt and pepper
1 1/2 cups water, plas extra as needed
1 (9 ounce) package fresh cheese ravioli
2 tablespoons chopped fresh basil
Grated Parmesan Cheese
Directions
Process tomatoes and their juice in food processor until smooth, about 10 seconds. Heat oil in 12" skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and porcini and cook until fragrant, about 1 minute.
Add sausage and cook, breaking up meat with wooden spoon, for 1 minute. Stir in tomatoes and 1/8 teaspoon pepper, bring to simmer and cook until sauce is slightly thickened, 8 to 10 minutes.
Stir in water and pasta, bring to vigorous simmer, and cook, stirring often, until pasta is tender and sauce is thickened, 6 to 9 minutes: if sauce becomes too think, add extra water as needed. Off heat, stil in basil and season with salt and pepper to taste. Serve with Parmesan.
Description
This tasty dish is made in one pan. The sauce is just marvelous.
Servings
There are only 9 or 10 ravioli so plan on that.
Notes
This quick sauce betrays how quick and easy it is because it is so good. I did find that it took longer to cook the sausage.
Source
I printed this and made a note on it that says "ATK" which I assume is meant to represent America's Test Kitchen, but I can't find the recipe again to confirm that.
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