Creamy Sausage-Mushroom Rigatoni Recipe
Creamy Sausage-Mushroom Rigatoni Recipe photo by Taste of Home
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Creamy Sausage-Mushroom Rigatoni Recipe

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In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. —Barbara Roozrokh, Brookfield, WI
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1 package (16 ounces) rigatoni
  • 1 pound bulk Italian sausage
  • 2 teaspoons butter
  • 1 pound sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups heavy whipping cream
  • Minced fresh parsley, optional

Nutritional Facts

1/2 cup meat mixture with 1 cup pasta: 570 calories, 37g fat (19g saturated fat), 115mg cholesterol, 529mg sodium, 46g carbohydrate (5g sugars, 3g fiber), 17g protein.


  1. Cook rigatoni according to package directions.
  2. Meanwhile, 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.
  3. In 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 mushrooms are tender and liquid is evaporated.
  4. Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley. Yield: 6 servings.
Originally published as Creamy Sausage-Mushroom Rigatoni in Simple & Delicious December/January 2015

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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seasons4 User ID: 978190 258264
Reviewed Dec. 17, 2016

"This was good but a little blah. I added 1/2 an onion to the mushrooms and then added flour to the mushroom mixture before stirring in the cream. It thickened up nicely. My husband rated it 3.5."

mqueent User ID: 5346558 258212
Reviewed Dec. 16, 2016

"Need to add nutritional info"

tsuop User ID: 6274346 258201
Reviewed Dec. 16, 2016

"When in Rome do as the Romans, except I don't care for sausage, so I used beef. YUMMY!!"

scottyg3 User ID: 8274811 249113
Reviewed Jun. 5, 2016

"My wife made this dish. It was really good. The only thing we wish is that the cream sauce would have thickedned up better. HINT: You might try making a RUE first she said. Other than that it was fantastic. Thank you!!!"

honeybunny_SD User ID: 27847 232771
Reviewed Sep. 12, 2015

"Absolutely delicious. Made this exactly as written. Husband loved, loved, loved it. Said this was the best new recipe I have ever tried and we've been married for 35 years. He also said he had to make himself stop eating it and that I needed to send this recipe to both of our daughters to make. So definitely a keeper."

ppolen User ID: 1614953 219240
Reviewed Jan. 30, 2015

"Delicious dish! Everyone in the family loved it! I used spicy turkey Italian sausage & FF Half & Half (in place of the cream)."

Hannah0418 User ID: 1795891 214778
Reviewed Dec. 13, 2014

"DELISH! I added a can of diced tomatoes & some dried basil, decreased the cream to 1 cup because the tomatoes had liquid in them. This is a fantastic basic recipe that I'll be varying by adding whatever veggies I have on hand."

huntnmama User ID: 1067464 213844
Reviewed Dec. 2, 2014

"I've made this twice now. Very good and very easy to make!"

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