Uploaded June 2015 | Updated September 2026, 2 weeks ago
Sausage-Mushroom Rigatoni
Ingredients:
1 package (16 oz.) rigatoni, cooked
1 pound bulk Italian sausage
2 tsp. butter
1 pound sliced fresh mushrooms
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. pepper
2 cups heavy whipping cream
Optional: minced fresh parsley
Directions:
1. Cook rigatoni according to package directions.
2. Meanwhile, in a skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain, and remove sausage from skillet.
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 mushrooms are tender and liquid is evaporated.
4. 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.
Sausage-Mushroom Rigatoni
Ingredients:
1 package (16 oz.) rigatoni, cooked
1 pound bulk Italian sausage
2 tsp. butter
1 pound sliced fresh mushrooms
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. pepper
2 cups heavy whipping cream
Optional: minced fresh parsley
Directions:
1. Cook rigatoni according to package directions.
2. Meanwhile, in a skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain, and remove sausage from skillet.
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 mushrooms are tender and liquid is evaporated.
4. 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.
