Creamy Sausage Mushroom Rigatoni is a straightforward Italian pasta dish that comes together in under 30 minutes. Rich, comforting, and family-friendly, it’s the kind of meal you’ll want on repeat.
Creamy Sausage Mushroom Rigatoni
Hello! I’m Krissy, and I’m excited to share this delicious, easy recipe. I publish recipes on my blogs and love creating simple meals that taste like comfort. This rigatoni is creamy, savory, and quick enough for a weeknight dinner.
The secret to perfectly cooked pasta:
Over the years I’ve learned a few small tips that make a big difference when cooking pasta.
First, use plenty of water. Too little water concentrates starch and makes pasta sticky. A good guideline is to keep the water at least an inch or two above the pasta line while it cooks.
Salt the cooking water well. Salting the water seasons the pasta from the inside out, and reduces the need to over-salt your finished dish. I typically use about one tablespoon of kosher salt per pound of pasta.
Keep the water at a steady, vigorous boil. The boil will subside when you add pasta but should return quickly. Maintain the strongest boil you can without risking a boil-over.
Variations of Creamy Sausage Mushroom Rigatoni:
Rigatoni works wonderfully because the sauce fills each tube, but this recipe adapts to any pasta shape you prefer. Fresh homemade pasta is great if you have it, but dried pasta from your pantry works just fine—no extra shopping required.
Add greens: Stir a few handfuls of raw baby spinach into the sauce when you return the cooked sausage to the pan. The spinach wilts quickly and adds color, extra nutrients, and texture.
Make it low-carb or keto by swapping the rigatoni for zucchini noodles or another vegetable noodle alternative.
Swap the pork for ground beef if you prefer; with that change it becomes a close cousin to a creamy beef stroganoff.
If you don’t have heavy cream, half-and-half or whole milk can work. Because heavy cream thickens naturally as it simmers, you may need to make a small roux of butter and flour before adding lighter milk options to help the sauce thicken.
What to serve with Creamy Sausage Mushroom Rigatoni:
A crisp green salad pairs beautifully with this rich pasta, offering freshness and contrast. Garlic bread or cheesy bread is another classic side that complements the creamy sauce.
Looking for more creamy pasta dishes?
- The Best Homemade Alfredo Sauce Ever!
- Asiago Garlic Alfredo Pasta
- Easy Pasta Carbonara
Creamy Sausage Mushroom Rigatoni
Ingredients
- 16 ounces rigatoni
- 1 pound ground pork
- 1 tablespoon smoked paprika
- ½ teaspoon fennel seed
- ½ teaspoon kosher salt
- ⅛ teaspoon red pepper flakes (or more to taste)
- 1 tablespoon unsalted butter
- 16 ounces sliced mushrooms
- 1 diced shallot
- 2 cloves minced garlic
- 2 cups heavy whipping cream
- Salt and pepper to taste
- Grated Parmesan for garnish
- Sliced fresh basil for garnish
Instructions
- Bring a large pot of water to a rolling boil. Add 16 ounces rigatoni and cook to desired doneness, about 10–12 minutes. Drain and set aside.
- In a large, heavy-bottomed skillet over medium-high heat, cook 1 pound ground pork with 1 tablespoon smoked paprika, ½ teaspoon fennel seed, ½ teaspoon kosher salt, and ⅛ teaspoon red pepper flakes until browned and crumbly, about 5–8 minutes. Remove the cooked sausage to a paper-towel-lined plate.
- In the same pan, melt 1 tablespoon unsalted butter. Add 16 ounces sliced mushrooms and 1 diced shallot. Cook over high heat, stirring occasionally, to achieve a nice brown sear. When the mushrooms and shallot are nearly done, add 2 cloves minced garlic and cook for another minute.
- Pour in 2 cups heavy whipping cream, stir well, and bring the mixture to a boil. Reduce heat to a gentle simmer and cook uncovered until slightly thickened, about 10 minutes. Return the cooked sausage to the sauce and stir to combine. Season with salt and pepper to taste.
- Serve the mushroom and sausage cream sauce over the cooked rigatoni. Top with grated Parmesan and sliced fresh basil.
Nutrition
Carbohydrates: 62g
Protein: 27g
Fat: 49g
Saturated Fat: 26g
Cholesterol: 168mg
Sodium: 293mg
Potassium: 712mg
Fiber: 4g
Sugar: 4g
Vitamin A: 1810IU
Vitamin C: 2.9mg
Calcium: 87mg
Iron: 2.3mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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