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Spicy Sausage Rigatoni

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
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    6 servings

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.

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Reviews

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Average Rating:
  • bethsmoak
    Feb 7, 2018

    This was a big hit with our family! I used a can of crushed tomatoes instead and regular breakfast sausage and it was delicious!