Creamy Sausage-Mushroom Rigatoni Recipe

5 13 12
Creamy Sausage-Mushroom Rigatoni Recipe
Creamy Sausage-Mushroom Rigatoni Recipe photo by Taste of Home
Publisher Photo

Creamy Sausage-Mushroom Rigatoni Recipe

Read Reviews
5 13 12
Publisher Photo
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, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

Cook rigatoni according to package directions.
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.
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.
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

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 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
  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

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Reviews forCreamy Sausage-Mushroom Rigatoni

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MY REVIEW
divaness User ID: 8847684 273113
Reviewed Sep. 17, 2017

"Pretty good. The market I shop only had ground hot sausage available. It did give the dish more flavor. Try it only if you like heat. I thickened the cream with flour. I added fresh basil, chopped onion, a splash of white wine and grated Romano cheese. The only pasta I had was fetticinie. Will make again in the winter."

MY REVIEW
zalomom User ID: 3160209 264426
Reviewed Apr. 7, 2017

"I have already made this recipe twice!!! My family and I love it. I have made it with pork sausage and it turns out just as good. I also added onions in when I sauteed the mushrooms as well. I'm sure you can add other veggies too, but it's good as it is. It is a great recipe that I will be making again in the future!!!"

MY REVIEW
No_Time_To_Cook User ID: 6334849 264368
Reviewed Apr. 6, 2017

"Excellent flavor! I made it exactly as the recipe called out. Next time I will thicken the sauce up a bit. Yummy!!!"

MY REVIEW
PABerard User ID: 284681 264072
Reviewed Mar. 30, 2017

"I used penne instead of rigatoni because I didn't want to go back to the market. Otherwise it tasted exactly like the dish we had in Rome. Delicious. Thank you for sharing"

MY REVIEW
Christa User ID: 9101623 263144
Reviewed Mar. 6, 2017

"Holy CRAP this is AMAZING, I made a few tweaks: I am a veggie-lover so I as the sausage was browning, I cleaned and microwaved 1/4" sliced baby carrots and a bunch of asparagus and added that in with the mushrooms. then I also added a bag of frozen peas. I forgot to pick up the heavy whipping cream so I softened an 8 oz bar of Philly Cream Cheese in 1/2 cup nonfat milk (so no calories, right?) and added that when almost all the liquid was gone from my veggie mixture - it thickened up beautifully and had great texture, too! Of course we topped ours with shredded Parmigiano Reggiano cheese (yum!) to make it perfect. We all LOVED THIS and will absolutely make it for the in-laws next time they're in town!"

MY REVIEW
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."

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

"Need to add nutritional info"

MY REVIEW
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!!"

MY REVIEW
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!!!"

MY REVIEW
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."

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