I stole this recipe for Creamy Sausage Mushroom Rigatoni from a cookbook called Taste of Home: Ultimate Beef, Chicken & Pork Cookbook who stole it from Barbara Roozrokh from Brookfield, WI. This quick and easy to make pasta dish is great for a weeknight. Italian sausage is crumbled and cooked in a skillet and set aside. Then mushrooms, garlic and seasonings are cooked in the same skillet. Heavy cream is added to the mushroom mixture and cooked until thickened. The sausage and cooked rigatoni is added and the pasta is ready to serve. Rigatoni is a great choice for this dish because the ridges on the noodles let sauce stick to them.
Did you know? Rigatoni pasta is a large grooved macaroni noodles about 1 ½ inches wide.¹ (see more trivia in the Trivia tab)
In a large skillet, cook 1 lb bulk Italian sausage over medium heat 4 – 6 minutes or until no longer pink, breaking into crumbles, drain and remove sausage from pan.
Using the same skillet, heat 2 tbsp butter over medium heat. Add 1 lb sliced fresh mushrooms, 2 minced cloves of garlic, ½ tsp salt and ¼ tsp pepper.
Cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2 – 3 minutes or until the mushrooms are tender and the liquid evaporates.
Stir in 2 cups heavy whipping cream, bring to a boil. Reduce heat; cook, uncovered 8 – 10 minutes or until slightly thickened.
Return the sausage to the skillet; heat through.
Add 1 lb cooked rigatoni.
Stir together.
Plate the pasta and spoon any sauce from the skillet on top.
Creamy Sausage Mushroom Rigatoni
Ingredients
- 1 lb rigatoni
- 1 lb bulk Italian sausage
- 2 tbsp butter
- 1 lb sliced fresh mushrooms
- 2 garlic cloves minced
- ½ tsp salt
- ¼ tsp pepper
- 2 cups heavy whipping cream
Instructions
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Cook rigatoni.
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In a large skillet, cook sausage over medium heat 4 - 6 minutes or until no longer pink, breaking into crumbles, drain and remove sausage from pan.
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In the same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper, cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2 – 3 minutes or until the mushrooms are tender and the liquid evaporates.
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Stir in cream, bring to a boil. Reduce heat; cook, uncovered 8 – 10 minutes or until slightly thickened. Return the sausage to the skillet; heat through. Drain pasta; stir with sauce. If desired, sprinkle with parsley.