Sausage and Mushroom Ragú with Pappardelle

Ingredients:

2 tablespoons salted butter
5 garlic cloves, minced
1 (12 oz) bag Trader Joe’s Mushroom Medley or 1 pound portabello mushrooms, stems removed
1 large shallot, halved and thinly sliced
1 pound ground pork
1 tsp Italian seasoning
1/2 tsp cracked fennel seeds
1/2 teaspoon cinnamon
Kosher salt and ground black pepper
3 cups low-sodium chicken broth
1 14½-ounce can crushed tomatoes
12 ounces dried pappardelle or tagliatelle pasta

Directions:

1. In a large skillet over medium heat melt the butter. Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add the pork, Italian seasoning, fennel,cinnamon, 1 tsp salt and 1/2 tsp pepper and cook, stirring and breaking the meat into small pieces, until no longer pink, 8 -10 minutes.
2. Increase to medium-high and add the broth. Bring to a boil and cook, stirring, until the broth has reduced by about half, 5 -6 minutes. Reduce to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes. Taste and season with salt and pepper. Set aside, covered.
3. While the sauce simmers, in a large pot bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until the pasta is al dente. Reserve ½ cup of the cooking water, drain the pasta and return it to the pot. Add the sauce and toss to coat. If needed, toss in a few tablespoons of the reserved cooking water to thin the sauce to coat the pasta.