This recipe for ribbon noodles with mushroom sausage ragout was created when I was looking for a dish that was quick but still brought something special to the table. I love pasta in all variations, and the combination of savory mushrooms and spicy sausage immediately appealed to me. It is a dish that warms you on cold days and simply tastes good on sunny days. The main stars of this dish are, of course, the ribbon noodles. I prefer wide ribbon noodles because they absorb the sauce particularly well. The king oyster mushrooms bring a pleasant meaty texture and a slightly nutty aroma to the ragout. They are not as intense in flavor as, for example, porcini mushrooms, but they go perfectly with the other ingredients. The sausage provides the savory note. I prefer to use a coarse sausage from the butcher, as it has more flavor and a firmer consistency. The onion forms the basis for the sauce and provides a slight sweetness. Oregano brings a Mediterranean freshness to the dish. Olive oil is used to sauté the onion and refine the sauce. Tomato paste and chopped tomatoes form the basis for the sauce and give it a fruity acidity. Vegetable broth provides the necessary liquid and rounds off the taste. When preparing it in the Thermomix®, it is important not to chop the onion too finely, as it can burn during sautéing. The temperature during sautéing should not be too high, otherwise the onion will become bitter. When seasoning the sauce, it is important to be careful with salt and pepper, as the sausage already contains salt. Add the oregano shortly before the end of the cooking time so that it does not lose its aroma. For a vegetarian version, the sausage can be replaced with smoked tofu or vegetarian sausage. Mushroom broth can also be used instead of vegetable broth to enhance the mushroom flavor. If you like it a little spicier, you can add a pinch of chili flakes. Instead of oregano, other herbs such as thyme or rosemary can also be used. Serve the ribbon noodles with the mushroom sausage ragout immediately after preparation. A fresh salad or some grated Parmesan goes well with it. A glass of dry red wine rounds off the dish perfectly. The ragout can be prepared well in advance and stored in the refrigerator. It will keep there for about 2-3 days. Simply reheat before serving and mix with the freshly cooked ribbon noodles. The noodles themselves should always be freshly prepared, as they will quickly become mushy.

Ribbon noodles with mushroom sausage ragout

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Ingredients (11 ingredients)

Preparation (4 steps)

Chop onion

Sauté onion

Prepare sauce

Season sauce

Finished cooking? Great! 🎉

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