Creamy Sausage Mushroom Rigatoni Recipes

RIGATONI WITH CREAMY MUSHROOM SAUCE

Rigatoni with Creamy Mushroom Sauce image

Provided by Giada De Laurentiis

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup grated Parmesan
1/4 cup chopped fresh chives

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
While the pasta is cooking:
Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

CREAMY SAUSAGE-MUSHROOM RIGATONI

Creamy Sausage-Mushroom Rigatoni image

In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. -Barbara Roozrokh, Brookfield, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
2 teaspoons butter
1 pound sliced fresh mushrooms
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream
Minced fresh parsley, optional

Steps:

Cook rigatoni according to package directions., 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 evaporated., 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.

Nutrition Facts : Calories 570 calories, Fat 37g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.

RIGATONI WITH CREAMY MUSHROOM SAUCE

Rigatoni With Creamy Mushroom Sauce image

I got this recipe from The Food Network Channel. I have made it several times, and my family loves it! I couldn't find mascarpone cheese in my town, so I listed a substitute mascarpone recipe I found on this site. Also, I use shittake and button mushrooms. It is delicious! Enjoy!

Provided by Jada_mustang

Categories < 30 Mins

Time 17m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 garlic clove, minced
1/2 cup white wine
1/2 cup vegetable stock
1 cup mascarpone cheese, room temperature
1/2 cup parmesan cheese, grated
salt and pepper
1 lb assorted mushroom, sliced (Shittake, cremini, and button)
1 (8 ounce) package cream cheese
1/4 cup heavy whipping cream
2 1/2 tablespoons sour cream

Steps:

Bring a large pot of salted water to boil over high heat. Add pasta and cook. While pasta is cooking:.
Heat oil in a large skillet over medium-high heat.
Add shallots, garlic, and season with salt and pepper to the pan. Cook until soft, about 2 minutes.
Add mushrooms to pan and season with salt and pepper. Cook until mushrooms are tender, 5-7 minutes, stirring occasionally.
Turn heat to high. Add wine and cook for 3 minutes or until liquid evaporates.
Add stock and simmer until liquid is slightly reduced.
Remove pan from heat. Add mascarpone cheese. (If using the substitute recipe, combine all 3 ingredients together with a mixer until blended).
Stir until creamy. Set aside.
Drain pasta and transfer pasta into serving bowl.
Add mushroom mixture and parmesan to pasta. Season with salt and pepper. Toss to coat.

Nutrition Facts : Calories 437.1, Fat 21.3, SaturatedFat 10.7, Cholesterol 96.4, Sodium 200.6, Carbohydrate 45.2, Fiber 2.5, Sugar 2.3, Protein 14.8

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