Creamy Sausage-Mushroom Rigatoni
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
Ingredients
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1 package (16 ounces) rigatoni
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1 pound bulk Italian sausage
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2 teaspoons butter
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1 pound sliced fresh mushrooms
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 cups heavy whipping cream
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Minced fresh parsley, optional
Directions
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1.
Cook rigatoni according to package directions.
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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.
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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.
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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.
Nutrition 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.
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