Creamy Sausage and Mushroom Rigatoni
Creamy Sausage and Mushroom Rigatoni might be just the main course you are searching for. This recipe serves 6. For $1.6 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 20g of protein, 47g of fat, and a total of 692 calories. Head to the store and pick up pepper, rigatoni pasta, fresh basil, and a few other things to make it today. This recipe from The girl Who Ate Everything has 6383 fans. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is good. Try Sausage Mushroom Ragu And Rigatoni, Rigatoni with Creamy Mushroom Ragu, and Rigatoni with Creamy Mushroom Sauce for similar recipes.
Servings: 6
Ingredients:
12 ounces bulk Italian sausage
1 tablespoon butter
Minced fresh parsley or basil, optional
1 pound sliced fresh mushrooms
2 garlic cloves, minced
2 cups heavy whipping cream
¼ teaspoon pepper
12 ounces rigatoni pasta (3/4 of a box)
½ teaspoon salt
Equipment:
frying pan
Cooking instruction summary:
Cook rigatoni according to package directions in heavily salted water.Meanwhile, 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.In 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 completely evaporated.Stir in cream and bring it to a boil. Reduce heat to medium and 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 or basil.
Step by step:
1. Cook rigatoni according to package directions in heavily salted water.Meanwhile, 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.In same skillet, heat butter over medium heat.
2. 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 completely evaporated.Stir in cream and bring it to a boil. Reduce heat to medium and cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through.
3. Drain pasta; serve with sauce. If desired, sprinkle with parsley or basil.
Nutrition Information:
covered percent of daily need
