Spicy Sausage Rigatoni Recipe

Spicy Sausage Rigatoni Recipe
Spicy Sausage Rigatoni Recipe photo by Taste of Home
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Spicy Sausage Rigatoni Recipe

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My inspiration for this recipe came from a Cajun pasta dish I make with blackened chicken, however substituting Italian sausage instead. I love this dish and it makes a hearty meal that warms you up all over. —Toni Dishman, Mooresville, North Carolina
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 12 ounces uncooked rigatoni or large tube pasta
  • 3 pork and chicken Italian sausage links (3-1/2 ounces each ), casings removed
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 carton (8 ounces) mascarpone cheese
  • 1/4 cup half-and-half cream
  • 1/8 teaspoon ground nutmeg
  • 1 cup shredded fontina cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley

Directions

Cook rigatoni according to package directions.
Meanwhile, in a large skillet, cook sausage, mushrooms, onion, garlic and pepper flakes over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add tomatoes, mascarpone cheese, cream and nutmeg; cook and stir over medium-low heat until sauce is blended. Stir in fontina cheese until melted.
Drain rigatoni; add to sausage mixture and toss to combine. Sprinkle with Parmesan cheese and parsley. Yield: 6 servings.
Originally published as Spicy Sausage Rigatoni in TasteofHome.com 2017

  • 12 ounces uncooked rigatoni or large tube pasta
  • 3 pork and chicken Italian sausage links (3-1/2 ounces each ), casings removed
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 carton (8 ounces) mascarpone cheese
  • 1/4 cup half-and-half cream
  • 1/8 teaspoon ground nutmeg
  • 1 cup shredded fontina cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  1. Cook rigatoni according to package directions.
  2. Meanwhile, in a large skillet, cook sausage, mushrooms, onion, garlic and pepper flakes over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add tomatoes, mascarpone cheese, cream and nutmeg; cook and stir over medium-low heat until sauce is blended. Stir in fontina cheese until melted.
  3. Drain rigatoni; add to sausage mixture and toss to combine. Sprinkle with Parmesan cheese and parsley. Yield: 6 servings.
Originally published as Spicy Sausage Rigatoni in TasteofHome.com 2017

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