Taste of Home
Spicy Sausage Rigatoni
TOTAL TIME: Prep: 10 min. Cook: 25 min.
YIELD: 6 servings.
My inspiration for this recipe came from a Cajun pasta dish I make with blackened chicken, but here I substitute Italian sausage. I love this dish. It makes a hearty meal that warms you up all over. —Toni Dishman, Mooresville, North Carolina
Ingredients
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12 ounces uncooked rigatoni or large tube pasta
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3 pork and chicken Italian sausage links (3-1/2 ounces each), casings removed
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1-1/2 cups sliced fresh mushrooms
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1 medium onion, chopped
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2 garlic cloves, minced
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1/4 teaspoon crushed red pepper flakes
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1 can (10 ounces) diced tomatoes and green chiles, drained
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1 carton (8 ounces) mascarpone cheese
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1/4 cup half-and-half cream
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1/8 teaspoon ground nutmeg
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1 cup shredded fontina cheese
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1/4 cup grated Parmesan cheese
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1 tablespoon minced fresh parsley
Directions
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1.
Cook rigatoni according to package directions.
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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.
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3.
Drain rigatoni; add to sausage mixture and toss to combine. Sprinkle with Parmesan cheese and parsley.
Nutrition Facts
1-1/2 cups: 544 calories, 30g fat (16g saturated fat), 104mg cholesterol, 627mg sodium, 48g carbohydrate (5g sugars, 3g fiber), 22g protein.
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