Creamy Sausage And Mushroom Rigatoni

5 from 6 votes

Creamy Sausage And Mushroom Rigatoni

Creamy Sausage and Mushroom Rigatoni is comfort food at its best—tender pasta tossed in a rich, flavorful sauce with Italian-seasoned sausage and mushrooms. Easy to make, yet totally restaurant-worthy!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American, Italian

Keyword: Creamy Sausage And Mushroom Rigatoni

Servings: servings

Author: Chelsea Lords

Cost: $8.42

Equipment

Large pot or Dutch oven

Ingredients

3-1/4 cups rigatoni pasta 9 ounces, not the whole box
1 tablespoon olive oil
1-1/2 cups finely diced yellow onion
1 pound Italian sausage 16 ounces, see note 1
2 tablespoons unsalted butter divided
4 cups sliced mushrooms 12 ounces, I love Baby Bella
Salt and pepper
1 tablespoon minced garlic
2 teaspoons Italian seasoning see note 2
2 teaspoons fennel seed
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup reduced-sodium chicken broth see note 3
1 cup heavy cream see note 4
1/3 cup grated Parmesan cheese see note 5
4 cups coarsely chopped baby spinach
1-1/2 teaspoons Dijon-style mustard optional
Serving suggestions see note 6

US - Metric

Instructions

Measure the pasta and set it aside. Set a large colander in the sink with a glass mug or liquid measuring cup in the center (so you don’t forget to grab some pasta water before draining!). Dice onion, thinly slice mushrooms, and mince garlic. Grate the Parmesan cheese (see note 3), coarsely chop spinach, and measure out seasonings.
Add olive oil to a large heavy-bottomed pot or Dutch oven; heat to medium high. Add in onion. Cook, stirring occasionally, until soft and golden, about 5 minutes. Add the sausage and cook, crumbling as you cook, until browned through, about 5–8 minutes. Once browned, remove with a slotted spoon to a paper-towel-lined plate, leaving the drippings behind. If there is more than about 1 tablespoon, drain off the excess.
Bring a large pot of water to boil. Once boiling, generously salt the water. Once the salted water is boiling, add rigatoni (not the whole box) and cook according to package directions, draining pasta 1 minute before directed. Before draining, pull out a mugful of water, then drain pasta. Do not rinse.
Add 1 tablespoon butter and all the sliced mushrooms to the pan. Cook for 2–3 minutes, then season to taste with salt and pepper (I add 1/4 teaspoon salt and 1/2 teaspoon pepper). Continue to cook, stirring occasionally, until the mushrooms start to turn a nice golden brown and all their liquid evaporates, about 3–4 more minutes. Once mushrooms are nice and golden, add the remaining 1 tablespoon butter, the garlic, Italian seasoning, fennel seeds, oregano, and thyme. Stir for another 1–2 minutes or until everything is nice and golden.
Add the chicken broth—it should sizzle and boil. Cook, stirring and scraping any browned bits from the bottom of the pan, until all the broth is absorbed into the mushrooms. Reduce heat to low and add in the cream, Parmesan cheese, and Dijon, if using. Mix and allow the sauce to come to a low simmer. Cook until slightly thickened, about 2–3 more minutes.
Keeping heat on low, add in the cooked pasta. Use tongs to vigorously toss the sauce with the pasta for about 30 seconds, then add in the reserved sausage and spinach. Continue to toss until the sauce clings nicely to the pasta, about 2–3 minutes. If needed, slowly add the reserved pasta water to thin the sauce (if the sauce is getting too thick). Taste and season if needed with additional salt/pepper. Serve on plates with a generous sprinkle of Parmesan, red pepper flakes (if desired), and fresh herbs, if using.

Notes

Note 1: Depending on preference, use mild or spicy sausage. If you'd like a less meaty sauce, use 12 ounces. If using Italian sausages with casings, remove the casings before cooking. If sausage doesn’t leave behind at least 1 tablespoon grease, add 1 tablespoon olive oil before adding in mushrooms.

Note 2: Measure, then crush the fennel seeds (mortar and pestle or pound in a bag) and add to the pan. Ground fennel is stronger, so you’ll need less. If you can’t find or don’t like fennel, skip it—just amp up the other seasonings a touch.

Note 3: If you’d like to use wine in this recipe, replace the chicken broth with a white wine like a Chardonnay or Sauvignon blanc for more of a restaurant feel. Be sure to cook it off like the chicken broth is cooked off.

Note 4: Grab a block/wedge of Parmesan cheese, not the jarred or canned Parmesan—the flavor will be overpowering and too salty. Grate the Parmesan on the small sides of a grater, then measure to get 1/3 cup.

Note 5: Stick to regular (full-fat) heavy cream to achieve the perfect creamy texture. Milk and half-and-half aren’t thick enough for the purpose of this meal.

Note 6: Serving suggestions: additional Parmesan cheese, fresh herbs (like thyme, parsley, or basil), and red pepper flakes (optional).

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat with a splash of broth or cream to refresh the sauce.

Nutrition