Creamy Sausage Mushroom Rigatoni is a simple Italian pasta recipe that makes for an easy and delicious dinner that you family will love!
Prep Time10 minutesmins
Cook Time30 minutesmins
Servings: 6
Ingredients
16ouncesrigatoni
1poundground pork
1tablespoonsmoked paprika
1/2teaspoonfennel seed
1/2teaspoonkosher salt
1/8teaspoonred pepper flakesmore if you like heat
1tablespoonbutter
16ouncesmushroomssliced
1large shallotdiced
2clovesgarlicminced
2cupsheavy whipping cream
salt and pepperto taste
aged parmesangrated for garnish
fresh basilsliced thin for garnish
Instructions
Bring large pot of heavily salted water to a boil over high heat. Add rigatoni and cook to desired doneness (I prefer slightly al dente). Drain and set aside.
Meanwhile, in large heavy bottom skillet or dutch oven over medium high heat, cook ground pork, paprika, fennel, kosher salt, and red pepper flakes until sausage is browned and crumbly. This should take about 5-8 minutes. Remove from pan and set on paper towel lined plate.
In same pan, melt butter. Add mushrooms and shallot. Continue cooking over high heat, stirring only occasionally, so that you get a nice brown sear. When mushrooms and shallot are just about done, add garlic, stir, and cook for another minute.
Add heavy whipping cream to mushroom mixture, stir well, and allow to come to a boil. Reduce heat until mixture is at a gentle simmer and allow to cook uncovered until slightly thickened, about 10 minutes. Add cooked sausage back into the cream sauce and stir to combine. Add salt and pepper, to taste.
To serve, ladel mushroom sausage cream sauce over cooked rigatoni and garnish with grated parmesan and fresh basil ribbons.