Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary feast! This Creamy Sausage and Mushroom Rigatoni isn't just another pasta dish - it's a symphony of rich, hearty flavors that will make your taste buds dance with pure delight. Imagine tender rigatoni embraced by a luxurious cream sauce, studded with golden-brown Italian sausage and earthy mushrooms that promise to elevate your home cooking from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, heat a large skillet over medium-high heat. Remove Italian sausage from casings and crumble into the skillet. Cook for 6-7 minutes, breaking the meat into small pieces until it's browned and no longer pink.
- Add sliced mushrooms to the skillet with the sausage. Sauté for 4-5 minutes until mushrooms release their moisture and become golden brown.
- Reduce heat to medium and add minced garlic to the skillet. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Pour heavy cream into the skillet, stirring to combine with sausage and mushrooms. Simmer for 2-3 minutes until the cream starts to thicken slightly.
- Add cooked rigatoni to the skillet, tossing to coat pasta with the creamy sauce. If the sauce seems too thick, add reserved pasta water a little at a time to reach desired consistency.
- Sprinkle grated Parmesan cheese over the pasta and stir to incorporate. Season with salt and freshly ground black pepper to taste.
- Remove from heat and let stand for 2 minutes to allow sauce to further thicken. Serve hot, garnishing with additional Parmesan cheese if desired.
Tips
- Always reserve pasta water before draining - its starchy magic helps create a silky, clingy sauce that perfectly coats every pasta ridge.
- Use high-quality Italian sausage for maximum flavor, and remove it from the casings to ensure even, delicious crumbling.
- Don't rush the mushroom sautéing process - letting them develop a golden-brown color concentrates their umami flavor.
- Control your garlic heat carefully - 30-45 seconds is the sweet spot between raw and burnt.
- If your sauce seems too thick, add reserved pasta water gradually to achieve the ideal creamy consistency.
- Let the dish rest for 2 minutes after cooking to allow the sauce to naturally thicken and the flavors to meld beautifully.
Nutrition Facts
Calories: 680kcal
Carbohydrates: 45g
Protein: 30g
Fat: 42g
Saturated Fat: 20g
Cholesterol: 110mg
