Creamy Sausage-Mushroom Rigatoni
Total TimePrep/Total Time: 30 min.
- 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
- 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.
Nutrition Facts1/2 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.
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Jun 7, 2018
I made this with a couple of adjustments.. I didn't have any cream on hand and I used Alfredo sauce ...easy and quick.
May 5, 2018
Very tasty! :)
Apr 11, 2018
What a great recipe! Very easy to fix and such wonderful flavor! I followed the recipe exactly with the exception of adding a little milk to the sauce, but that was necessary because I had to hold the sauce on the stove for longer than expected when my husband got delayed at work and it had really gotten thick. I will definitely be making this again.
Mar 28, 2018
Easy to make and amazing!!!! Thank you taste of home.
Jan 20, 2018
This is delicious! I did add some onion and garlic as suggested in previous reviews. Definitely a keeper! Joyce Moynihan, Volunteer Feild Editor
Nov 4, 2017
This is a delicious and simple recipe. It's very tasty and very filing. My entire family enjoyed it. We will definitely be making it again.
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.
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!!!
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!!!
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