Creamy Sausage Mushroom Pasta Recipe Know the Secret Tips: This simple Italian pasta dish, Creamy Sausage Mushroom Rigatoni, comes together quickly and tastes great for dinner in under thirty minutes! The whole family is going to enjoy this dish because it is pure comfort food.
Creamy Sausage Mushroom Pasta Recipe Know the Secret Tips
Ingredients
- 16 ounces rigatoni
- 1 pound ground pork
- 1 tablespoon smoked paprika
- 1/2 teaspoon fennel seed
- 1/2 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes more if you like heat
- 1 tablespoon butter
- 16 ounces mushrooms sliced
- 1 large shallot diced
- 2 cups heavy whipping cream
- salt and pepper to taste
- aged parmesan grated for garnish
- fresh basil sliced thin for garnish
Instructions
Over high heat, bring a big pot of generously salted water to a boil. After adding, cook the rigatoni to the desired doneness (I like it slightly al dente). After draining, set away.
Meanwhile, sauté the ground pork, paprika, fennel, kosher salt, and red pepper flakes in a large heavy-bottom skillet or Dutch oven over medium-high heat until the sausage is browned and crumbly. This ought to take five to eight minutes. Remove from pan and place on plate covered with paper towels.
Melt butter in the same pan. Add shallot and mushrooms. To achieve a good brown sear, keep cooking over high heat and stir only sometimes. Add garlic, stir, and cook for one more minute after the shallot and mushrooms are almost done.
To the mushroom mixture, add the heavy whipping cream, stir thoroughly, and bring to a boil. Lower the heat to a medium simmer and cook, uncovered, for approximately ten minutes, or until the mixture thickens slightly. Reintroduce the cooked sausage to the cream sauce, stirring to blend. To taste, add salt and pepper.
Serve the cooked rigatoni with a ladle of mushroom sausage cream sauce and top with ribbons of fresh basil and grated Parmesan cheese.
Nutrition
- Calories:Â 792kcal
- Carbohydrates:Â 62g
- Protein:Â 27g
- Fat:Â 49g
- Saturated Fat:Â 26g
- Cholesterol:Â 168mg
- Sodium:Â 293mg
- Potassium:Â 712mg
- Fiber:Â 4g
- Sugar:Â 4g
- Vitamin A:Â 1810IU
- Vitamin C:Â 2.9mg
- Calcium:Â 87mg
- Iron:Â 2.3mg
Variations of Creamy Sausage Mushroom Rigatoni:
I love rigatoni because it keeps the sauce inside the tube, but you can truly use any kind of pasta to make this Creamy Sausage Mushroom Rigatoni recipe. Although homemade pasta is preferable, feel free to use any type of spaghetti you currently have in your cupboard. Make one less trip to the grocery!
Put some green in there! An excellent way to modify this recipe would be to incorporate some raw spinach into the sauce right before the sausage is re-added. That bright green spinach will wilt down to offer just the proper amount of color and flavor, and it will also add extra fiber and vitamins.
With the addition of zucchini zoodles in place of the rigatoni pasta, this dish may easily become Keto.
To make this dish more like a beef stroganoff, you could easily substitute ground beef for the pork and all of the Italian sausage ingredients.
You can use half and half, whole milk, or even low fat milk in place of heavy cream. If you want the heavy cream to thicken, though, you may need to build a roux with butter and flour before adding the half-and-half or milk because it thickens naturally as it cooks.
