Step 1

Heat extra virgin olive oil in a wide pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, for 8-12 minutes until the sausage is cooked through and begins to brown. If desired, add an extra ½ teaspoon crushed red pepper to the sausage.

Step 2

Using a slotted spoon, transfer the sausage to a paper towel lined plate. If the sausage was very fatty. drain off all but 1 tablespoon fat in the pot. Return the pot to medium heat.

Step 3

Add the carrots and onions to the oil and cook for 10 minutes, stirring occasionally, until the aromatics begin to deepen in color and develop a crust. Season with salt and pepper and move them to one side of the pot.

Step 4

If desired, melt 2 tablespoons butter into the pot.

Step 5

Add the mushrooms and cook, stirring regularly, for 12-15 minutes until they release all their liquid and the liquid evaporates. It will take some time, so be patient. Continue cooking until the mushrooms develop a beautiful golden crust.

Step 6

Add the garlic to the pot and cook for 1 minute until fragrant. Season with salt, white pepper, and thyme and cook for 45 seconds until fragrant.

Step 7

Return the sausage to the pot and toss to combine. Add the beef stock and tomatoes and bring to a boil. Reduce heat to low and simmer for 1 hour, uncovered. If the ragù sticks, add a lid and a few splashes more of water to loosen it up. The end result should be a very thick, jammy sauce, so if your ragù is watery, turn up the heat a bit during the last 10-15 minutes of cooking to cook off the excess water. It will allow it to develop a truly rich flavor! Don't worry, you will loosen it up with pasta cooking water later!

Step 8

Taste and simmer the ragù to your preferences.

Step 9

Shortly before the ragù finishes simmering, preheat oven to 425ºF and cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta about 2-3 minutes shy of al dente.

Step 10

Scoop out ⅔ cup of the pasta cooking water and pour it into the ragù and stir to combine.

Step 11

Using a spider strainer, scoop out the pasta and transfer it directly to the pot of sauce and toss to combine. Turn off the heat.

Step 12

If you have an oven-proof pot, you can assemble the pasta directly in the pot. Otherwise transfer the sauced pasta to a lightly greased oval baking dish.

Step 13

Arrange the mozzarella on top of the pasta and sprinkle with dry parsley, a drizzle of extra virgin olive oil and freshly cracked black pepper. Transfer to the oven and bake for 10-12 minutes or until the cheese is melted and bubbly.

Step 14

If desired, turn on the broiler and broil the cheese for 2-3 minutes until golden brown bubbles begin to form. Turn off the heat and allow the baked pasta to cool for a few minutes before serving.

Step 15

Divide the mushroom-sausage ragù and rigatoni between shallow bowls. Garnish with a tiny bit of flaky sea salt if you like, and a touch more parsley. Enjoy!