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Creamy Sausage Mushroom Rigatoni

This quick and easy to make pasta dish is great for a weeknight. Italian sausage is crumbled and cooked in a skillet and set aside. Then mushrooms, garlic and seasonings are cooked in the same skillet. Heavy cream is added to the mushroom mixture and cooked until thickened. The sausage and cooked rigatoni is added and the pasta is ready to serve.
Course Entree
Cuisine Italian
Keyword Pasta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 1 lb rigatoni
  • 1 lb bulk Italian sausage
  • 2 tbsp butter
  • 1 lb sliced fresh mushrooms
  • 2 garlic cloves minced
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 cups heavy whipping cream

Instructions

  1. Cook rigatoni.
  2. 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.
  3. In the 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 the mushrooms are tender and the liquid evaporates.
  4. Stir in cream, bring to a boil. Reduce heat; cook, uncovered 8 – 10 minutes or until slightly thickened. Return the sausage to the skillet; heat through. Drain pasta; stir with sauce. If desired, sprinkle with parsley.