Creamy Sausage-Mushroom Rigatoni

Creamy Sausage-Mushroom Rigatoni

  • Prepare: 5M
  • Cook: 25M
  • Total: 30M
Creamy Sausage-Mushroom Rigatoni

Creamy Sausage-Mushroom Rigatoni

Ingredients

  • Meat

    • 1 lb Italian sausage, bulk
  • Produce

    • 2 Garlic cloves
    • 1 lb Mushrooms, fresh
    • 1 Parsley, fresh
  • Pasta & Grains

    • 1 package Rigatoni
  • Baking & Spices

    • 1/4 tsp Pepper
    • 1/2 tsp Salt
  • Dairy

    • 2 tsp Butter
    • 2 cups Heavy whipping cream
  • Time
  • Prepare: 5M
  • Cook: 25M
  • Total: 30M

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Description

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, WI

This was good but a little blah. I added 1/2 an onion to the mushrooms and then added flour to the mushroom mixture before stirring in the cream. It thickened up nicely. My husband rated it 3.5.

Need to add nutritional info

When in Rome do as the Romans, except I dont care for sausage, so I used beef. YUMMY!!

My wife made this dish. It was really good. The only thing we wish is that the cream sauce would have thickedned up better. HINT: You might try making a RUE first she said. Other than that it was fantastic. Thank you!!!

Absolutely delicious. Made this exactly as written. Husband loved, loved, loved it. Said this was the best new recipe I have ever tried and weve been married for 35 years. He also said he had to make himself stop eating it and that I needed to send this recipe to both of our daughters to make. So definitely a keeper.

Delicious dish! Everyone in the family loved it! I used spicy turkey Italian sausage & FF Half & Half (in place of the cream).

DELISH! I added a can of diced tomatoes & some dried basil, decreased the cream to 1 cup because the tomatoes had liquid in them. This is a fantastic basic recipe that Ill be varying by adding whatever veggies I have on hand.

Ive made this twice now. Very good and very easy to make!

Ingredients

  • 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

Directions

  • Directions 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. Yield: 6 servings. Originally published as Creamy Sausage-Mushroom Rigatoni in Simple & Delicious December/January 2015 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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Title:

Creamy Sausage-Mushroom Rigatoni

Descrition:

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, WI

Creamy Sausage-Mushroom Rigatoni

  • Meat

    • 1 lb Italian sausage, bulk
  • Produce

    • 2 Garlic cloves
    • 1 lb Mushrooms, fresh
    • 1 Parsley, fresh
  • Pasta & Grains

    • 1 package Rigatoni
  • Baking & Spices

    • 1/4 tsp Pepper
    • 1/2 tsp Salt
  • Dairy

    • 2 tsp Butter
    • 2 cups Heavy whipping cream

The first person this recipe

tasteofhome.com

tasteofhome.com

106 0

Found on tasteofhome.com

Taste of Home

Creamy Sausage-Mushroom Rigatoni

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, WI